Hiziki and Cucumber with Ginger Dressing
This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
Preparation notes

Serves 6


a good pinch hiziki (also called hijiki)

300ml water

2 tsp tamari

1 small cucumber, cut into matchsticks

1 carrot, cut into matchsticks


For the Dressing:

1 tbsp cold pressed sunflower oil
1 tbsp cider vinegar or fresh lemon juice

1 tbsp ginger juice, squeezed from peeled and grated fresh root ginger

2 tsp tamari

2 small spring onions, very finely chopped

to taste freshly ground black pepper


To Garnish:

2 small spring onions, cut on a slant

a few fresh mint or coriander leaves

1. Put the hiziki, water and tamari into a small saucepan. Bring to the boil and simmer for 15-20 minutes in a semi-covered pan, until the water has evaporated.

2. Make the dressing by combining all the ingredients together.

3. When the hiziki is cooked, chop into pieces of a similar length to the cucumber matchsticks (if necessary). Put the hiziki in a bowl and combine with the dressing.

4. When completely cool, add the cucumber and carrot matchsticks. Check the seasoning and adjust as necessary. Leave to marinate for 30 minutes in the fridge.

5. Garnish with more spring onion and the fresh herbs.

Share this recipe:

Hosted by PipeTen