PCC Hijiki Salad

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  • 1/4 pound hijiki
  • 2 pounds carrots, grated
  • 1/4 cup toasted sesame oil
  • 1/4 cup mirin
  • 1/4 cup tamari
  • 2 tablespoons rice vinegar
  • 1/2 cup minced fresh ginger
  • 2 green onions, thinly sliced on the bias


Soak dried hijiki in cool water until thoroughly reconstituted, about 30 minutes. Drain thoroughly and combine with grated carrots.

Whisk oil, mirin, tamari, vinegar and ginger together until completely mixed. Combine with hijiki-carrot mixture. Garnish with green onions and serve immediately.

Special notes:

If you plan to make ahead of time, keep the dressing separate from the carrots and hijiki until ready to serve.

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