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VEGAN HIJIKI SALAD
Ingredients
- 1/2 cup dried hijiki seaweed
- 1/2 cucumber sliced
- 1 carrot sliced
- 1/4 cup edamame beans shelled
- 1 tablespoon toasted sesame seeds
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 1 teaspoon honey or agave syrup for a vegan version
- 1 tablespoon vegetable oil
Instructions
- Rinse the dried hijiki seaweed in cold water and soak it in a bowl of water for 10 minutes.
- Drain the seaweed and place it in a medium pot with enough water to cover it. Bring to a boil over medium-high heat.
- Once the water boils, reduce the heat to low and let the seaweed simmer for about 10-15 minutes until it is tender.
- While the hijiki is cooking, prepare the dressing. In a mixing bowl, whisk together the rice vinegar, soy sauce, mirin, grated ginger, honey, and vegetable oil.
- Once the hijiki is done cooking, drain it well and add it to the mixing bowl with the dressing.
- Add the sliced cucumber, sliced carrot, and edamame beans to the mixing bowl and toss everything together.
- Sprinkle the toasted sesame seeds over the top of the salad before serving.
Notes
NUTRITIONAL FACTS:
Calories: 90 | Total Fat: 4g | Total Carbohydrates: 10g | Dietary Fiber: 3g | Protein: 4g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
