Hijiki Salad Recipe | Japanese Recipes | PBS Food

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


Yield: 4 small side salads

Course: ,


  • 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


  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.
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