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
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Start by rinsing the hijiki seaweed with cold water. Drain and set aside in a small bowl.
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Pour sesame oil, and mirin into a small saucepan over low heat.
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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.
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Peel and thinly slice the carrot and cucumber.
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In a large bowl, combine the hijiki seaweed, carrot slices, and cucumber slices.
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Mix in the shoyu, toasted sesame seeds, and umeboshi paste together until all ingredients are evenly blended.
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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
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