This is stunning to look at – the black strands of Hijiki combined with the red of the radishes and green of the cucumber or zucchini, as well as being full of nutrients
Serves 2-4
- 15g/ ½ oz - Hijiki (dried)
- 250g/9oz/1 ¼ cups – Radishes, sliced
- 1 - Small cucumber or zucchini/courgette (julienned/cut into thin strips)
- 75g/3oz/ ½ cup – Bean sprouts
Dressing
- 15ml/1 tbsp - Each of sunflower and toasted sesame oil
- 2tsps – Lemon or lime juice
- 5ml/1 tsp – Tamari sauce
- 30ml/1 tbsp – Apple cider vinegar
- 1 tsp - Chopped fresh red chilli
- 15ml/1 tbsp – Mirin (or rice wine or add another tbs of apple cider vinegar)
- 6 – Shredded spring onions to garnish
Preparation
- Soak the hijiki in a bowl of cold water for 15 minutes, drain and repeat three/four times, the yield should be around three times the dried amount, be totally hydrated and soft
- Put the dressing ingredients into a blender or screw top jar and shake or whiz; Set aside
- Put the bean sprouts, radishes, cucumber (or courgette/zucchini) into a bowl
- Put hijiki and dressing ingredients into the bowl of vegetables and mix well with clean hands or a couple of forks
Tips
- This looks dramatic and tastes delicious but if you are not sure about or have never tasted sea vegetables – make a small amount, it’s easy to make and you can make more next time.
- This makes a great starter, or as part of a salad combo.
Another delicious recipe from The Healthy Bunch Cookbook
