Arame Seaweed Salad
This recipe is made with Arame Seaweed. A semi-traditional Japanese salad. I first found this recipe when I was living in Vancouver. This is a modified version of the recipe in the Self-Healing Cookbook, A Macrobiotic Primer.
Combine scallions, carrots, daikon radish and drained arame in a bowl.
Mix together the dressing ingredients.
Add the arame to the veggies and mix well. Add the dressing and mix again.
Arame, 1 cup
soak in water w squeeze of lemon; 15 minutes; strain & squeeze
Green onions, 2 chopped
Carrots, 2 grated
Daikon Radish (the long white giant carrot-like radish), 20 cm grated
¼ cup apple cider vinegar (or lemon/lime juice)
2 TBSP coconut aminos (soya sauce substitute)
1 TBSP sesame oil
Red pepper flakes, pinch
Pink Sea salt, pinch
Pour this recipe over top of freshly warmed kelp noodles or a bed of romaine lettuce.
Enjoy this nutrition-packed, tasty treat!
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