Hijiki Salad: Nutritious Salad Without Produce

Hijiki Salad recipe

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After the excesses of the holidays and the inevitable healthy eating resolutions that follow in the New Year, I’m guessing I’m not the only one looking for some tasty salads. Unfortunately with spring still months away, trips down the produce aisle are less than inspiring.

Hijiki Salad recipe

But who says a salad has to come from the produce aisle? With some dried sea vegetables, frozen legumes and a root vegetable, you can make this tasty salad that’s as nutritious as it is satisfying.

With firm black tendrils, Hijiki (see pronunciation guide below) is a meaty sea vegetable that lacks the sliminess that put some people off other types of seaweed. It it has an aroma thats a bit like nori but has an earthy flavor that sets it apart.

Hijiki Pronunciation

The sweet shredded carrots and umami-rich edamame, provide an explosion of contrasting colors and flavors that makes this salad look like a fireworks display. Tossed with a simple lemon and soy sauce vinaigrette you get an equally exciting array of flavors and textures.

I used Meyer lemon juice for the dressing, but yuzu, lime or kalamansi would all work well with this salad.

Hijiki Salad recipe

Hijiki Salad

Hijiki Salad recipe

This dish combines dried sea vegetables, frozen legumes and a root vegetable for a nutritious, yet satisfying side dish.

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Ingredients

  • 20 grams dried hijiki
  • 2 teaspoons lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 50 grams carrots, shredded
  • 80 grams shelled edamame (about 1/2 cup)
  • 1 tablespoon toasted sesame seeds

Directions

  1. Put the hijiki in a bowl and wash.
  2. Cover with cold water and let the hijiki soak for 10 minutes.
  3. In a small bowl, whisk together the lemon juice, soy sauce, olive oil, and salt.
  4. Drain the hijiki well in a wire mesh sieve and use your hands to press out any extra water.
  5. Add the hijiki to a bowl with the carrots, edamame and sesame seeds.
  6. Pour the dressing over the vegetables and toss to combine.

Yield: 4 small side salads


Marc Matsumoto is the food blogger behind Fresh TastesMarc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.