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Edamame Corn Hijiki Salad

Vegetarian
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Prep: 7 minutes
Total: 7 minutes
Servings: 4
Author: Juri Austin
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!
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Edamame corn hijiki salad served in a bowl.

Ingredients
  

  • 1 Tbsp dried hijiki
  • ½ cooked ear of corn
  • ½ cup cooked shelled edamame
  • 1 Tbsp mayonnaise
  • 1 tsp soy sauce
  • salt and pepper, to taste

Instructions
 

  1. Prepare the ingredients: Soak the dried hijiki in water for about 5–10 minutes, or until rehydrated and plump. Drain well. Cut the corn kernels off the cob.
  2. Season and serve: Add the hijiki, corn, and edamame to a bowl. Add the mayonnaise and soy sauce, then season with salt and pepper. Gently toss until well combined. Serve and enjoy!

Notes

  • If the hijiki has a strong aroma after rehydrating, briefly blanch it before using.
  • Frozen or drained canned corn can be used.
  • Japanese or regular mayonnaise works well.
  • Taste before adding salt, as the soy sauce may provide enough seasoning.
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Nutrition

Serving: 1servingCalories: 47kcalCarbohydrates: 3gProtein: 2g

This nutritional information is estimated and provided for general reference only.

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