Ingredients:

  • 1 ounce (28g) dried hijiki seaweed
  • 1 cup (240ml) boiling water
  • 1 medium carrot, peeled and julienned (about ½ cup)
  • ½ cup (75g) frozen edamame, shelled
  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • ½ teaspoon grated ginger
  • ¼ teaspoon red pepper flakes (optional)

Instructions:

  1. Place the dried hijiki seaweed in a medium bowl. Pour boiling water over it and let it soak for 15-20 minutes, or until softened.
  2. While the hijiki is soaking, prepare the vegetables. Julienne the carrot and thinly slice the green onions.
  3. If desired, briefly blanch the julienned carrots and edamame in boiling water for 1-2 minutes to soften them slightly. Drain immediately and rinse with cold water to stop the cooking process. This is optional but can enhance the texture.
  4. Drain the rehydrated hijiki in a colander and rinse thoroughly under cold water. Squeeze out any excess water. Chop the hijiki into smaller, more manageable pieces if desired.
  5. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, sugar, grated ginger, and red pepper flakes (if using).
  6. In a large bowl, combine the rehydrated hijiki, julienned carrots, edamame, and green onions. Pour the sesame dressing over the salad and toss gently to coat evenly.
  7. Sprinkle with toasted sesame seeds. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for maximum deliciousness!
  8. Serve chilled and enjoy this delicious hijiki seaweed salad!