<span style="font-size: smaller;">By John Larsen</span>
Advanced Prep:  <span style="color: #339966;"><strong><em>20 min for soaking</em></strong></span> Immediate Prep: <span style="color: #339966;"><strong><em>20 min</em></strong></span>
Serves: <em><strong>6 </strong></em> Special Equipment: <span style="color: #339966;"><em><strong>Spiral slicer</strong></em></span>

<span style="color: #339966;"><span style="text-decoration: underline;"><strong><span style="font-size: larger;">Ingredients</span></strong></span></span>

<strong>For The Salad:</strong>

2 large yams, peeled
2 cups dried hiziki, soaked for 20 minutes in warm water
For The Dressing:
½ extra virgin olive oil
¼ cup raw apple cider
7 large cloves garlic, minced
¼ cup nama shoyu
1 large bunch of basil, stems removed, minced
½ teaspoon cayenne pepper

<strong>Direction:</strong>

Grate the yams into thin noodles with a Saladacco® or spiralizer.
Chop the heziki into 1 inch-long strips.
Mix all of the ingredients except vinegar and nama shoyu together in a large bowl. Adjust the quantity of vinegar and nama shoyu to taste.

Enjoy!