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From the July 2001 Vegetarian Times. Arame is a dried sea vegetable with a mild, sweet taste that is a good source of protein, iodine, calcium and iron. This makes a ton! Prep is fast if you use a food processor.
- 3⁄4 cup dry arame seaweed
- 6 cups shredded green cabbage or 6 cups savoy cabbage
- 5 cups shredded kale leaves
- 1 cup grated carrot (about 2 medium)
- 1⁄2 cup sliced scallion (white and light green parts, about 8)
- 1⁄3 cup brown rice vinegar, plus
- 1 tablespoon brown rice vinegar
- 1⁄3 cup mirin
- 1⁄4 cup chopped cilantro
- 1⁄4 cup sesame seeds
- 1 tablespoon minced fresh ginger
- 3⁄4 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 1⁄2 tablespoon minced jalapeno pepper
- 3⁄4 teaspoon salt
- Place arame in a medium bowl and fill with enough cold water to cover. Let soak 20 minutes.
- In a large bowl, combine cabbage, kale and carrots.
- Make dressing: in a small bowl, combine all the dressing ingredients and whisk until well blended.
- Drain and rinse arame. Add areme to cabbage mixture, pour over dressing and toss to mix.
- Let stand at room temperature at least 30 minutes before serving.