Chang Chang Hijiki Salad
Dive into the bold, umami-rich flavors of this Chang Chang Hijiki Salad—a vibrant and nutrient-packed Japanese-inspired dish that’s as healthy as it is delicious. Featuring tender rehydrated hijiki seaweed, crisp julienned carrots, refreshing cucumber, and scallions, this salad is a perfect balance of texture and freshness. A savory sesame-soy dressing infused with hints of rice vinegar and sweet mirin ties all the components together, while toasted sesame seeds add a delightful nutty crunch. Optional cooked edamame boosts the protein content, making it an excellent choice for vegetarians or anyone seeking a light yet satisfying meal. Quick to prepare and brimming with ingredients that celebrate Japanese culinary traditions, this hijiki salad is an ideal side dish or standalone starter that brings both flavor and nutrition to your table.
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Recipe Information
Ingredients
- 1 cup Dried hijiki seaweed
- 1 large Carrot
- 1 medium Cucumber
- 2 stalks Scallions
- 2 tablespoons Sesame seeds
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Mirin (sweet cooking wine)
- 1.5 tablespoons Sesame oil
- 2 teaspoons Sugar
- 0.5 cup Optional: Cooked edamame
Instructions
Place the dried hijiki in a bowl and cover with water. Let it soak for 20-30 minutes or until it rehydrates and softens. Drain and rinse thoroughly.
Peel the carrot and julienne it into thin matchstick-sized slices. Do the same with the cucumber.
Chop the scallions finely, separating the white parts from the green tops.
Toast the sesame seeds in a dry skillet over low heat for 2-3 minutes, stirring often, until fragrant. Set aside.
In a small mixing bowl, whisk together the soy sauce, rice vinegar, mirin, sesame oil, and sugar until well combined.
Heat a small pan over medium heat. Add the soaked and drained hijiki and the white parts of the scallions. Stir-fry for about 3-4 minutes until lightly fragrant, then remove from the heat.
In a large mixing bowl, combine the hijiki mixture, julienned carrot, cucumber, green scallion tops, and optional cooked edamame, if using.
Pour the sesame dressing over the ingredients in the bowl and toss well until everything is evenly coated.
Transfer the salad to a serving bowl or platter, sprinkle with the toasted sesame seeds, and enjoy!
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
