Prep Time:
15 minutes
Cooking Time:
20 minutes
Yields:
4 servings
Ingredients:
1 cup hijiki
5 cups water
1 yellow or red pepper, chopped
4 scallions, chopped
1 carrot, chopped
1/2 cup corn kernels, fresh off the cob
5 to 6 cherry tomatoes chopped in half (optional)
1 teaspoon sesame oil
2 teaspoons umeboshi vinegar
2 cloves shredded garlic
1 tablespoon fresh ginger juice
Directions:
- Soak hijiki in water for 20 minutes.
- Place chopped vegetables into a bowl.
- In a small bowl whisk together oil, vinegar, garlic and ginger juice.
- Rinse hijiki and add to vegetables.
- Pour dressing over the salad, toss and serve.
