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Vegetarian

This colorful seaweed salad combines sweet corn, protein-rich edamame, hijiki, and a creamy mayonnaise dressing. It’s easy to make, satisfying, and perfect for meal prep!

Looking for seaweed salad recipes? Try my Wakame Salad or Hijiki Salad with Roasted Vegetables.

Edamame corn hijiki salad served in a bowl.

Recipe Ingredients

You will need the following ingredients to make this hijiki salad:

Dried hijiki: Rehydrate in water before using. It will expand to approximately 8–10 times its original size. Dried hijiki is cooked during processing, so it can be eaten once rehydrated. If you find its aroma too strong, briefly blanch it in boiling water before adding it to the salad.
Corn: This recipe uses steamed corn, but frozen or canned corn works well too. If your corn is fresh and sweet, you can use it raw.
Edamame: Use cooked edamame. I use frozen edamame removed from the pods.
Mayonnaise, soy sauce, salt, and pepper: You can use Japanese or regular mayonnaise and adjust the salt and pepper to taste.

How To Make Edamame Corn Hijiki Salad: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Rehydrate the dried hijiki, then drain well.

Step 2

Cut the corn kernels off the cob

Step 3

Add the hijiki, corn, and edamame to a bowl.

Step 4

Season with mayonnaise, soy sauce, salt, and pepper.

Transfer to a serving bowl and enjoy this colorful and nutritious salad!

What To Serve With

This hijiki salad makes an easy side dish for a Japanese-style meal or bento. Serve it with: Yaki onigiri, potato miso soup, tofu hamburger, and pickled cucumbers.

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