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.
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 TipsCoconut 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.