Devil'S Salad - cooking recipe

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
1/2 tablespoon gingerroot, minced
2 tablespoons dried hijiki seaweed
1/2 cup frozen edamame, unshelled
1/2 cup frozen corn
1/2 cup chickpeas, canned
1/2 carrot, cut into thin slices and shredded

Preparation

Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.
Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
Pour the dressing into the vegetables and toss well.