This delicious and nutritious Hijiki Salad is ideal for toddlers and is sure to be a hit at dinnertime! Packed with healthy vegetables such as carrots, snow peas, cucumber and seasoned with tamari and sesame oil, this dish has a unique and interesting flavour. Perfect for an Australia-inspired twist on a traditional Japanese dish, this Hijiki Salad is sure to be a hit with little ones and offers a fantastically healthy meal option.

General Information

• Servings: 4
• Keywords: hijiki, healthy, vegan, vegetarian
• Calories: 318
• Protein: 8.7 g
• Carbs: 41.2 g
• Fats: 13.9 g
• Preparation Time: 15 minutes
• Cooking Time: 10 minutes

Ingredients

• 120 g hijiki seaweed
• 2 tablespoons of sesame oil
• 2 tablespoons of mirin
• 1 carrot, thinly sliced
• 2 tablespoons of shoyu
• 2 tablespoons of toasted white sesame seeds
• 2 tablespoons of umeboshi paste
• 1 cucumber, thinly sliced

Directions

1. Start by rinsing the hijiki seaweed with cold water. Drain and set aside in a small bowl.

2. Pour sesame oil, and mirin into a small saucepan over low heat.

3. Add the drained hijiki seaweed and stir in the oil mixture until the seaweed is nicely coated. Cook for about 3 minutes and remove from heat.

4. Peel and thinly slice the carrot and cucumber.

5. In a large bowl, combine the hijiki seaweed, carrot slices, and cucumber slices.

6. Mix in the shoyu, toasted sesame seeds, and umeboshi paste together until all ingredients are evenly blended.

7. Lastly, divide the salad into 4 servings and garnish with extra toasted sesame seeds.

Recipe Tip: Don’t forget the sesame seeds. They’re like the icing on the cake!

Recommended Sides

• Brown rice
• Miso Soup
• Wakame Salad