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Arame Sea Vegetable Salad Recipe

by Global Cookbook

Ingredients

1/2 c. loosely packed dry arame 1 sm carrot, shredded or possibly julienned 1 c. shredded red cabbage 2 tsp chopped fresh dill weed

2 tsp ginger juice 2 Tbsp. tamari soy sauce plus more to taste 3 Tbsp. unseasoned rice vinegar 1 Tbsp. toasted sesame seeds

Directions

1. Reconstitute the arame by steeping it in boiling water for 15 min, Drain and set aside to cold.
2. Combine the arame with all remaining ingredients and allow to marinate for 30 min before using. Will keep refrigerated in an airtight container for up to 1 week.
3. Description:"This is a condiment we always have around for our Macrobiotic Plate.
4. We also use it as a garnish on some of our Asian-inspired plates." Yield:"1 1/2 c."

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