| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 105 | 5g | 0.75g | 11g |
| sugars | fibre | protein | salt |
| 3g | 5g | 6g | 1g |
Why I Love Japanese Hijiki and Carrot Salad with Sesame Dressing
Discovering New Flavors
The first time I tasted the Hijiki and Carrot Salad with Sesame Dressing, I was instantly transported to the coastal regions of Japan. This dish is an exquisite mix of textures and flavors that come together in a way that is refreshing and satisfying. The crunch of the julienned carrots and edamame beans, combined with the unique tenderness of hijiki seaweed, creates a complex mouthfeel that is incredibly delightful.
While I naturally lean towards hearty mountain fare and the robust flavors of game meats and trout dishes, this Japanese salad offers a wonderful contrast that keeps my palate excited. Inspired by the ever-evolving culinary landscapes, I find it enriching to explore recipes like these that differ from my usual fare. Not to mention, Nami from Just One Cookbook often leaves me inspired with her traditional Japanese recipes, encouraging me to dive deeper into this cuisine.
A Symphony of Ingredients
The ingredients for the Hijiki and Carrot Salad with Sesame Dressing are simple yet profound in their combination. Soy sauce and rice vinegar add a tangy base, while sesame oil and seeds bring a nutty richness that ties everything together. The ginger and garlic introduce an aromatic essence that elevates the dish to another level. It’s interesting to note that the elements in this salad can also pair well with dishes like miso soup or teriyaki chicken, making it a versatile addition to any meal.
Gordon, my partner, always remarks on how this dish makes him feel as if he’s experiencing Japan without ever leaving our cozy kitchen in Colorado. We often enjoy this salad during our backyard picnics, surrounded by the majestic Rockies, blending our love for the great outdoors with culinary adventures from far and wide. This salad not only bridges two vastly different worlds but also brings a sense of global unity to our dining table.
When you’re in the mood for something light yet satisfying, this Hijiki and Carrot Salad with Sesame Dressing is just the recipe to try. It’s an ode to culinary exploration and a testament to how diverse and enriching our food experiences can be. Whether you’re an experienced cook or just starting your culinary journey, this salad is a must-try for anyone looking to expand their taste horizons.
What You’ll Need
Method
Step One
Rinse the dried hijiki seaweed under cold water, then soak it in a bowl of cold water for about 30 minutes until rehydrated. Drain and squeeze out any excess water.
Step Two
In a large bowl, combine the julienned carrots, cooked edamame beans, and finely chopped green onions.
Step Three
Toast the sesame seeds in a dry skillet over medium heat until they are golden brown and fragrant, then set aside.
Step Four
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, grated ginger, and minced garlic until the sugar dissolves.
Step Five
Add the rehydrated hijiki seaweed to the carrot and edamame mixture. Pour the dressing over the salad and toss well to combine.
Step Six
Sprinkle the toasted sesame seeds over the salad and serve immediately, or chill in the refrigerator for 30 minutes to let the flavors meld before serving.
