Saltwort and Yam with Soy Vinaigrette Dressing
Experience two types of crunchy in one bite.
10 minutes+
71kcal
0.6g
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
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Saltwort is called OKAHIJIKI in Japanese, which can be translated as ‘land seaweed’ and is one of Japan's oldest herbs.
Directions
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Cut the hard roots off of the saltwort, cook in boiling water, then place in cold water, squeeze out excess moisture and chop into easy-to-eat lengths.
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Cut the yam into 4 to 5 cm (2 in.) lengths and soak in a vinegar (extra) / water solution. Wipe away excess moisture and then julienne.
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Mix (1) and (2) together, dress with (A), and serve in bowls.
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