Prep time: 15 minutes

Cooking time: 20 minutes

Yields: 4 people

 

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:

1. Soak hijiki in water for 20 minutes.

2. Place chopped vegetables into a bowl.

3. In a small bowl whisk together oil, vinegar, garlic and ginger juice.

4. Rinse hijiki and add to vegetables.

5. Pour dressing over the salad, toss and serve.