Vegan salad days, with a bit of seaweed

I really like - whisper it - salads. I see nothing shameful in liking salads, despite their regular appearance as the default herbivorous option on restaurant menus. And dammit, summer's looking suspiciously like it's here, so everyone - whether they're herbivorous or not - will be chowing down on some leaves in these next few weeks.

Here's my little contribution to the salad repertoire - Carrot and Hijiki Salad.

Carrot and Hijiki Salad

1 large carrot
A few pinches of hijiki
3 spring onions
A big handful of coriander leaves
1 teaspoon of lime juice
1 teaspoon of soy sauce
1 teaspoon of sesame oil

How you do it
It's pretty goshdarn simple: prepare your hijiki according to the instructions. You know - let it soak, cook it, blah blah blah.
Top and tail your carrot, and then grate it.
Slice the onions finely and do the same with the coriander leaves.
Combine all the ingredients in a bowl.
Let it sit for a while if you have time. If not, scoff it straight away.

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