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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

1Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
2Boil 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.
3Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
4Pour the dressing into the vegetables and toss well.

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