Japanese
Mixed Seaweed Salad
Mixed seaweed salad is a light, refreshing dish that highlights the natural flavors of the sea. With its delicate balance of tender seaweed, subtle sweetness, and savory notes, it’s both nourishing and satisfying. Often finished with sesame and a touch of acidity, this vibrant salad makes a perfect starter or side dish that feels clean, fresh, and effortlessly elegant.
⏱️ 70 min🍽️ 4 servings
Ingredients
4 servings
- hijiki — 0.50 cup
- arame or dulse seaweed — 0.50 cup
- endive leaves — 2 cup (coarsely chopped)
- daikon radish — 0.50 cup (shredded)
- carrot — 0.50 cup (shredded)
- fennel bulb — 3 tbsp (shredded)
- cottage cheese — 0.50 cup (optional)
- sunflower seeds — 3 tbsp
- sesame oil — 2 tbsp
- lime juice or rice vinegar — 1 tsp
Instructions
- Soak the hijiki and arame in water for 1 hour. Drain, rinse well, and drain again.
- In a large bowl, gently mix the soaked seaweed, endive, daikon, carrot, lettuce, fennel, cottage cheese (if using), and sunflower seeds.
- In a small bowl, whisk together the sesame oil and lime juice. Pour over the salad, toss well, and serve right away.