hijiki (seaweed) cucumber salad

29 May

Edit: I tried it this time using the frozen, salted seaweed. Not sure what kind of seaweed it was. But I just soaked it, then rinsed it, tossed it with vinegar, sesame seeds and sesame oil – and it was better than the rehydrated version.

This makes about 12 small, dense servings of seaweed salad.

1 2 oz pkg of dried hijiki seaweed
1/4 cup rice wine vinegar
2 T ume plum vinegar (could use salt)
1 Tbsp sesame oil
2 tsp sugar
2 Tbsp sesame seeds
sliced cucumber

Soak hijiki in cold water for 30 min-1 hr. Mix remaining ingredients (except cucumber) together in a bowl.  Toss with drained hijiki.  Pour hijiki salad over cucumber and serve cold.


2 Responses to “hijiki (seaweed) cucumber salad”

  1. rm June 3, 2009 at 3:37 pm #

    turned out a little too seaweedy for me, but what did I expect? Everyone else seemed to like it. Maybe more cuke next time nd min seaweed

  2. Krys and the boys June 3, 2009 at 3:53 pm #

    I like the dinner share idea alot. That is great. I will have to see if my friends want to do it. I know my omni friend would and she says I inspired her to eat more veggie meals which is pretty cool. Thanks for sharing this link.

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