hijiki coleslaw

• u.s.
• metric

ingredients:

• 1 tablespoon dried hijiki
• 1 3/4 ounces shimeji mushrooms
• 3 1/2 ounces cabbage
• 2/3 ounce onions
• 2/3 ounce carrots
• 4 tablespoons canned corn
• 3 tablespoons mayonnaise
• suitable amount lemon juice
• a little salt
• a little pepper
• 2 cups water for soaking

step 1:

Soak the dried hijiki in 1 cup of the water in a bowl for 30 minutes. Remove and drain.

step 2:

Cut off the roots of the shimeji mushrooms. Cut the cabbage into bite-size pieces. Slice the onion. Cut the carrot into julienne slices.

step 3:

Put the shimeji mushrooms in a pan with the remaining 1 cup of water and boil for about 2 minutes. After boiling, drain them. Run under cool water and squeeze the water out with your hands.

step 4:

Add the mayonnaise, lemon juice, salt and pepper in a bowl.

step 5:

Add the hijiki, shimeji mushrooms, cabbage, onions, carrots and canned corn. Mix them.