This is a simple, fast, and flavorful accompaniment to any Asian entrée or spread. The vivid green snow peas and black strands of hijiki really stand out in the glossy dressing. It is best served soon after preparation, before the vinegar discolors the lovely green of the snow peas.
Serves 4 to 6
Hijiki soaking time: 30 minutes
Prep time: 20 minutes
1 tablespoon plus 1 teaspoon dried hijiki seaweed
6 ounces snow peas
2 tablespoons vegetable oil
1 tablespoon rice vinegar
1 tablespoon plus 2 teaspoons honey or agave syrup
½ teaspoon salt
1 teaspoon peeled and grated fresh ginger
In a small bowl, cover the hijiki with 1 cup cool water. Set aside to soak for 30 minutes.
While the hijiki soaks, rinse and string the snow peas, slice them crosswise into thin pieces, and place in a heatproof bowl. Bring 2 to 3 cups water to a boil. Pour the boiling water over the snow peas to immerse for 3 minutes. Drain in a colander and run under cold water to cool. Drain and return them to the bowl.
Whisk together the oil, vinegar, honey, salt, and ginger and set aside.
When the hijiki is hydrated and soft, drain it and add to the snow peas. When ready to serve, pour the dressing over the snow peas and seaweed and toss to combine.
This fresh colorful dish is a welcome addition to any Asian meal. It’s also really good beside Tomato-Sesame Tofu Scramble.