Ingredients
½ cup hijiki seaweed
1¼ cup radishes, sliced very thin
1 small cucumber, thin sticks
1½ cups beansprouts
DRESSING:--
1 tbsp sunflower oil
1 tbsp toasted sesame oil
1 tsp light soy
1 tbsp SIDS BOYSENBERRY VINEGAR
1 tbsp mirin
Directions
Soak the hijiki in a bowl of cold water for 10-15 minutes until rehydrated then drain, rinse & drain again. Place in a pan and boil then simmer for 30 minutes until tender.
Meanwhile, make the dressing by whisking the oils, mirin and SIDS BOYSENBERRY VINEGAR together until combined then whisk in the soy.
Drain the cooked hijiki into a sieve then arrange it in a shallow bowl or platter with the radish, cucumber and sprouts. Pour over the dressing and toss lightly to combine.
