Carrot & Hijiki Salad w/ Purple Cabbage

Years ago, I saw this pic on flickr and asked for the recipe, and received a friendly and helpful answer–but somehow never got to trying the recipe.

When I spotted hijiki at my Asian greengrocer’s, I decided it was high time to do so. And boy, am I glad I did!


Carrot & Hijiki Salad w/ Purple Cabbage

One of the main flavors is hijiki (Sargassum fusiforme), an algae or rather sea vegetable native to the Pacific ocean, which is used a lot in Japanese cuisine. It is rich in minerals such as potassium, iron or magnesium, but seems to have higher levels of arsenic as well. Is it dangerous?

While the consumption of more than 4.7g hijiki seaweed per day could result in an intake of inorganic arsenic that exceeds the tolerable daily intake for this substance, the average daily consumption for Japanese people is estimated at 0.9g. — Wikipedia

So you are pretty much on the safe side with this salad, since the tiny strings of sea grass weigh as much as air, approximately 😉

If you soak hijiki thoroughly, it loses its ocean-y taste and becomes mildly savory aromatic.

I made a few minor changes to the original recipe, mainly reducing the amount of ume-su and adding a little sugar for the sweet-and-salty balance.

Carrot & Hijiki Salad w/ Purple Cabbage


  • 1 cup hijiki
  • 3 cups carrots, grated
  • 2 cups purple cabbage, grated
  • 2 tablespoons ginger, grated
  • 3 tablespoons umeboshi vinegar (ume-su)
  • 3 tablespoons toasted sesame oil
  • 1-2 teaspoons sugar


  1. Soak the hijiki in water for 30 minutes.
  2. Mix the rest of the ingredients in a bowl.
  3. Rinse the soaked hijiki and add to salad.
  4. Let sit 15-30 minutes so the flavors blend.
  5. You can add a dash of two of your favorite spice at this time: curry, cardamom, coriander, when you add all the ingredients in a bowl.
  6. Optional: Sprinkle with scallions, parsley, sesame seeds, golden raisins, or with a wedge of lemon when served.

Preparation time: 1 hour(s)

Cooking time: 5 minute(s)

Diet tags: Gluten free

Number of servings (yield): 4


More ideas with hijiki

Die deutsche Fassung dieses Rezeptes gibt es hier.

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Eine Antwort

  1. 1. Mai 2011

    […] For an English version of this recipe click here. […]