• ½ cup dried hijiki seaweed
  • 1 teaspoon toasted sesame oil, plus more for drizzling
  • ½ cup julienned carrot
  • 2 teaspoons rice vinegar
  • ¼ teaspoon sea salt
  • pepper, to taste
  • 1 tablespoon toasted sesame seeds


1. Using a fine mesh strainer, rinse hijiki thoroughly, then drain and place in a bowl with 1/2 cup warm water. Soak for 15-30 minutes.
2. In a small skillet, heat sesame oil over medium-low heat, then sauté carrots until tender, about 10 minutes. Add hijiki, rice vinegar, salt and pepper to the carrots and heat through.
3. Sprinkle with sesame seeds and add another drizzle of sesame oil. Serve warm or at room temp.

30 Minute, Healthy, High Fiber, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Salads, Vegetarian
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