Hijiki Seaweed Salad with Anchovy Dressing
30 minutes
Servings : 4
Rich Source of Protein & Vitamins
Anchovy salad idea is decidedly Asian, combining crunchy veg with soft black flecks of hijiki seaweed and a sweet and salty dressing. When you think about it, anchovy and seaweed is an obvious oceanic pairing, accentuating the rich umami power of these tiny fillets.
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  • 10g hijiki seaweed (dried)
  • A variety of vegetables (lettuce, carrots, cucumber, onions etc), to taste, julienned
  • For the dressing
  • 2-3 anchovy fillets
  • 2 tbsp sunflower or vegetable oil
  • 1 tbsp wine vinegar
  • A pinch of caster sugar Pepper
  • 1 tsp soy sauce


  • Quickly rinse the hijiki under cold water to remove any foreign matter, then soak in warm water for 10 minutes. Drain and dry with kitchen paper.

  • Soak the julienned vegetables in cold water for 5 minutes, drain and pat dry.

  • Mince the anchovy and mix with the other ingredients for the dressing.

  • Mix the hijiki and vegetables in a serving bowl. Pour the dressing on top, then serve.