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Spicy Hijiki Seaweed Raw Avocado Salad

Hijiki Seaweed is a small, squiggly-shaped seaweed, reminiscent of the packaged Ramen noodles that have been used in cold Chinese noodle picnic salads. In this raw, soy-free, vegan recipe they add a subtle briny flavor along with that same noodle-salad crunch. Paired with sweet corn, creamy avocado, and a dash of cayenne, this simple, oil-free dish brings the flavor with minimal effort.
Total Time10 mins
Course: Salad
Cuisine: Japanese
Keyword: avocado, corn, hijiki, raw, salad, seaweed, soy-free, spicy
Servings: 4
Calories: 224kcal

Ingredients

  • 1/2 red onion thinly sliced
  • 2 tablespoons coconut aminos
  • 1 1/2 teaspoons cayenne pepper (or to taste)
  • 1/2 cup Wakame Hijiki Seaweed (40g)
  • 4 ears fresh corn kernels cut from the cob
  • 2 avocadoes diced

Instructions

  • To make the Spicy Hijiki Seaweed Avocado Salad: In a medium bowl, combine the red onion, coconut aminos, and cayenne pepper. Allow to sit for at least 5 minutes, letting the onion marinate and soften slightly with the coconut aminos. While the onion sits, you can cut the corn and avocado.
  • After the onion has marinated for 5 minutes, add the remaining ingredients to the bowl. Stir well to thoroughly combine. Taste to adjust seasoning.
  • Serve immediately or refrigerate for up to 5 days.
  • The longer this sits, the more the flavors will come together.

Notes

Chef Katie's Tips
Coconut Aminos? Coconut aminos are a raw, soy-free alternative to soy sauce or tamari. They are gluten-free and have the same salty, umami flavor of traditional soy sauce. If you’re not concerned about this recipe being raw or soy-free, you can use soy sauce or tamari.