Hijiki Rocks!

Hijiki, a black, pasta like sea vegetable from Japan is so wonderful. Make this easy salad In less than minutes. Its deliciously satisfying, and with few ingredients you can make an exotic Hijiki Salad with just a few common ingredients.

1/2 C dried Hijiki, soaked in 2 C pure water for 5 minutes

2 large carrots, shaved, using vegetable peeler

1 diakon radish, grated

1 cucumber, thinly sliced

1 tsp Ume plum vinegar

2 T liquid coconut or extra virgin olive or raw sesame oil

1 T Nama Shoyu

Drain Hijiki, saving the soak water to later use to add to a soup or cook a pot of whole grains, or, pour onto an outdoor plant. (the soak water contains valuable minerals)

Toss drain Hijiki into a medium size bowl, add shaved carrot, grated diakon, and toss with the Ume plum vinegar and oil. Add cucumber slices, sprinkle Nama Shoyu over cucumber slices, lightly toss and serve. This salad makes a perfect lunch meal with either a 2-3 Tablespoon of sprouted seed pate or hummus with Nori, lettuce or flax crackers, or a chunk of essene bread, or a bowlful of miso soup with brown rice, a shirred egg, depending on where you dip into the food chain, if you eat fish toss a small piece of leftover wild caught pre cooked fish into the mix.