Iron Power Salad, original recipe by @shisodelicious - this one is adapted by #RawChefYin.

I've been following Sara's IG posts this year with great joy. Her photos are absolutely beautiful and you can tell she puts in so much love and soul into her food. When I first saw her sharing her Iron Power Salad recipe, I really wanted to make a raw vegan version of it. However I've been so busy with my eBook recipe testing, I didn't have a chance to do so until yesterday.

Sharing with you my adapted recipes, which has baby french beans because I didn't have enough carrots and I thought some green would be a nice contrast to the orange too :)

INGREDIENTS:
10g dry hijiki seaweed
1 carrot, grated
A handful of baby french beans, thinly sliced

Marinade:
✔️2 tablespoons organic soy sauce (wheat-free)
✔️1 teaspoon balsamic vinegar (Mr Jazz Guitarist doesn't like rice vinegar or apple cider vinegar so I used this)
✔️1 tablespoon Masarang Arenga Forest Sugar syrup from @straitswholefoods
✔️1 thumb-sized piece of ginger, grated

METHOD:
Soak the hijiki in water for 15 minutes. It will expand 2-3 times in volume. Drain seaweed, squeeze out water add to the marinade. Add carrots and french beans and combine. Place in dehydrator and dehydrate at 45 degrees Celsius for 30 minutes before serving.

I really enjoyed it. Mr Jazz Guitarist said it's tasted very Japanese.