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November 28, 2011

Asian Arame/Seaweed Salad

Arame is a species of seaweed or kelp that has a mild, semi-sweet flavor. Arame comes in a dried form and due to it's mild flavor, can be reconstituted and added to dishes without impacting the flavor. Just one serving of arame provides over 100 percent of the daily value for iodine and 50 percent of the daily requirements for calcium. Arame has been reported to improve overall immune function, and condition of hair skin and nails. Due to it's high content of lignans it has been the focus of several anti-cancer studies.

UPDATE - I now replace arame with ATLANTIC COAST SEA VEGGIES, DULSE or KELP FLAKES.


 Asian Arame Salad

Ingredients for Salad:
1 zucchini (spiralized or sliced thin, lengthwise)
2 carrots, peeled and grated or julienne
1/4 red onion, chopped or spiralize with ribbon blade and chop
1/2 cup green peas, snow peas, mushrooms, etc
1/2 cup arame, measured dry (soak for 5 min and squeeze to drain)
1 apple (sliced thin, optional)
2 Tablespoons sesame seeds

Ingredients for Marinade/Dressing:
2 Tbsp brown rice vinegar (or your favorite vinegar)
1 Tbsp honey or your fav sweetener
1 - 2 Tbsp sesame oil
2 Tbsp nama shoyu (or tamari)
1 1/2 tsp grated ginger
1/8 tsp chili powder (or cayenne - to taste)
1 Tbsp lime juice
1/8 tsp sea salt

Directions:
1. Soak arame for 5 minutes in cool water. Rinse, drain and squeeze out excess moisture.

2. Spiralize zucchini. Shred or julienne carrots, and chop apple and onion.

3. IN a large bowl, mix  the vegetables and arame together..

4. In a small bowl, whisk together dressing ingredients and pour over vegetables. Mix well.

5. Let sit for 15 to 30 minutes.  Mix . Sprinkle with sesame seeds, and serve.

6. OPTION: add chopped broccoli, snap peas, green beans, pear, etc. This would also be good served with SPROUTED QUINOA


This is also really good with  

Creamy Tahini Sauce  

Whisk or blend - 
1 T olive oil, 1 T sesame oil, 2 T nama shoyu or tamari, 1 T grated ginger, 2 t honey or your sweetener, 2 tsp lime juice, 2 T tahini butter, 2 T water as needed, 1/4 t onion powder, 1/4 t garlic powder, sea salt to taste, dash of red chili powder to taste.  Works as a great creamy marinade too.

2 comments :

Lisa Lakhan said...

Hi, enjoying all the recipes here. Just wondering why you replaced the wakame. I recently saw video on radiation in most Japanese products, especially tea.

Barbara Kessler said...

Thank you Lusa. Glad you are enjoying recipes. Not sure I u derstand your question about why I replaced the wakame? I have not made this in ages and try to purchase seaweeds from other geographical areas/waters...it's a bummer for sure.

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