Savory Arame Seaweed Salad
Few people know about the use of well-forgotten sea vegetables. Their health benefits cannot be overemphasized. We offer to your attention a salad of Japanese seaweed arame, roots and vegetables. This colorful dish will provide you with energy and supply your diet with calcium, potassium and lots of vitamins, so necessary for the health of your bones and teeth.
- 1/2 cup arame, rinsed well and set aside to soften (do not soak)
- ¼ cup freshly squeezed lemon juice
- ¼ cup tamari soy sauce
- ¼ cup balsamic vinegar
- 1/2 cup red cabbage, thinly sliced
- 1 tsp ume vinegar
- 1-2 cloves fresh garlic, thinly sliced
- 1/2 cup broccoli stems, skin removed and cut into fine long matchstick pieces
- 1 small carrot, cut into fine long matchstick pieces
- 1 small parsnip, cut into fine long matchstick pieces
- 2-3 sprigs fresh flat-leaf parsley, finely minced
Step by Step Instructions
Place the arame in a small, deep bowl. Cover completely with equal amounts of lemon juice, tamari, balsamic vinegar, and water. Set aside and marinate for at least 30 min.
Place red cabbage in a small bowl. Add ume vinegar. Massage gently until wilted. Let marinate for at least 20 minutes.
Place about 1 tablespoon of water and garlic in a deep skillet over medium heat. When garlic sizzles, add broccoli, carrot and parsnip to the skillet. Add a tablespoon of water and a tablespoon of balsamic vinegar, cover and steam for 3 minutes. Open the lid and transfer vegetables to a clean salad bowl. Add arame and red cabbage with the marinades.
Mix all vegetables in a salad bowl, garnish with parsley.