Japanese Hijiki and Carrot Salad

Eleanor Craig

A refreshing and nutritious salad that blends the delicate flavors of marine hijiki seaweed with the earthy crunch of carrots, offering a taste of the Japanese coastline. Perfect as a light appetizer or a vibrant side dish.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Side Dish

Cuisine East / Southeast Asian

Servings bowls

Calories 108 kcal

Ingredients

1 cup dried hijiki seaweed rinse well
2 medium carrots peeled and julienned
¼ cup soy sauce preferably low-sodium
2 tablespoons mirin
2 tablespoons sesame oil
1 tablespoon rice vinegar
2 tablespoons toasted sesame seeds
2 unit green onions finely sliced

Instructions

Rinse 1 cup of dried hijiki seaweed well under cold water to remove any impurities.
Soak the rinsed hijiki in a bowl of water for about 20 minutes until it rehydrates and becomes tender.
While the hijiki is soaking, peel and julienne 2 medium carrots into thin matchsticks.
Once rehydrated, drain the hijiki and set it aside.
In a medium-sized saucepan, combine the drained hijiki, 1/4 cup soy sauce, 2 tablespoons mirin, 2 tablespoons sesame oil, and 1 tablespoon rice vinegar. Simmer over medium heat for 10 minutes, allowing the flavors to meld.
Remove from heat and let it cool slightly.
In a large mixing bowl, combine the hijiki mixture with the julienned carrots, 2 tablespoons of toasted sesame seeds, and 2 finely sliced green onions. Toss gently to combine.

Notes

For added depth of flavor, let the salad marinate in the refrigerator for an hour before serving.

Nutrition

Calories: 108kcalCarbohydrates: 5gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 876mgPotassium: 56mgFiber: 1gSugar: 2gVitamin A: 96IUVitamin C: 1mgCalcium: 44mgIron: 1mg

Feedback is key!