Hiziki Seaweed Carrot Salad

Here’s a tasty way to get your sea vegetables. Hijiki seaweed is a delicious nutrient-dense superfood, high in fiber, enzymes, amino acids, vitamins A, B, C, D, E, and K. Especially Vitamin K is critical, as it’s the single vitamin almost all of us are lacking!
Grated carrots, sesame, ginger and lime compliment hiziki’s rich, nutty flavor. Serve this versatile salad alone, on a bed of greens, or over zoodles! Store for up to 4 days in the refrigerator. Serves 4.


Hiziki Seaweed Carrot Salad



  • 1/4 cup dried hijiki seaweed
  • 1 cup warm water to cover
  • Blended Asian Dressing:
  • 2 limes or lemons, peeled, sliced, and seeded
  • 3 tablespoons olive oil
  • 1/2 heaping teaspoon unprocessed salt to taste, and some pepper
  • 1 1/2 inches fresh ginger root
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons coconut aminos (or more)
  • 1 small clove garlic (optional)
  • 3 tablespoons sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or 1 ½ teaspoons PureLo Lo Han Sweetener by Swanson, or 2 tablespoons raw honey, or your favorite sweetener.
  • Mix the Salad:
  • 2 carrots, coarsely grated
  • 3 green onions, sliced
  • 2 cups fresh baby spinach


    Soak the Hiziki Seaweed:
  1. Put the dried hijiki in a small bowl, and pour warm water over it. Allow it to sit and expand for 15 minutes. Meanwhile, blend the dressing.
  2. Blended Asian Dressing:
  3. Add all dressing ingredients to any small blender or food processor. Process until smooth.
  4. Assemble the Salad:
  5. In a medium mixing bowl, add the carrots, green onions, and soaked hiziki. Pour the dressing over and mix well.
  6. Serve on a bed of baby spinach or zoodles.

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