Hijiki and Carrot Salad

Hijiki is a type of seaweed that is often used in Japanese cuisine. It has a chewy texture and a slightly sweet flavor. This salad is a simple and refreshing way to enjoy hijiki. The carrots add sweetness and crunch, while the red onion adds a bit of sharpness. The cilantro adds a fresh, herbaceous flavor, and the rice vinegar and sesame oil dressing brings it all together.

Hijiki is a type of seaweed that has been eaten in Japan for centuries. It is a good source of dietary fiber, iron, and calcium. Hijiki can be used in a variety of dishes, including salads, soups, and stews. This salad is a simple and refreshing way to enjoy hijiki. The carrots add sweetness and crunch, while the red onion adds a bit of sharpness. The cilantro adds a fresh, herbaceous flavor, and the rice vinegar and sesame oil dressing brings it all together.

Prep time: 15 | Cook time: 0 | Serves: 2

Ingredients

• 1/4 cup dried hijiki seaweed
• 1 cup water
• 1 carrot, julienned
• 1/4 cup red onion, finely sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce (optional)

Instructions

1. In a small bowl, soak the hijiki in the water for 15 minutes, or until softened.
2. Drain the hijiki and rinse well.
3. In a large bowl, combine the hijiki, carrot, red onion, and cilantro.
4. In a separate bowl, whisk together the rice vinegar, sesame oil, and soy sauce (if using).
5. Pour the dressing over the salad and toss to coat.
6. Serve immediately or refrigerate for later.

Why It Works

• The combination of hijiki, carrots, red onion, and cilantro creates a variety of textures and flavors.
• The rice vinegar and sesame oil dressing adds a tangy and umami flavor to the salad.
• The salad can be served immediately or refrigerated for later.