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Hijiki Salad Recipe

 

This sea vegetable is high in calcium, iron, iodine, Vitamin B2 and niacin. It helps regulate blood sugar levels and has virtually no calories.

Salad

.
MEASURE
INGREDIENT
1 Cup
Dry Hijiki
1 Cup
Carrots, cut into matchsticks
1 cup
Daikon radish, cut into matchsticks
pinch
Sea salt
1 cup
Scallions, sliced diagonally
4 TBSP
Roasted unhulled sesame seeds
8 OZ.
Stevia Marinade (combine 8 oz. water, 6 to 8 drops stevia clear liquid,
2 tsp. lemon juice, 1 tsp. ginger juice)
2 stalks
Scallions, thinly cut on the diagonal.
Coconut oil for sautéing
Sea Salt

Dressing

.
MEASURE
INGREDIENT
2 to 4 TBSP
Coconut oil
2 to 4 TBSP
Stevia Marinade

  1. Combine Dressing ingredients in a cup.
  2. Quickly rinse the hijiki. Place in a bowl and cover with water. Soak 10 minutes. Place in a saucepan with the soaking water and simmer for 15 - 20 minutes. Drain, cool and cut into 2" pieces. Reserve soaking water for soup stock or feed it to your plants.
  3. Heat skillet, add oil and heat. Add carrots, daikon, and salt and sauté for one minute. Add about 1/3 cup of Marinade, 1/2 cup of the scallions and cook for a few minutes until liquid has evaporated. Transfer to a serving bowl.
  4. Add the hijiki, remaining scallions, and sesame seeds. Add enough of the dressing to saturate the salad and toss. Allow to marinate for 30 minutes before serving.

Servings:  4

Cooking Tips
Arame can be substituted for hijiki.
Use all the hijiki soaking water except the bottom where dirt accumulates.