Rainbow Salad

Arame Carrot Cabbage Salad

In this tasty salad, arame, with its subtle flavor of the sea, mixes with colorful veggies and a simple and refreshing dressing. Yield: 2- 1 cup salads

 

1 cup arame, soaked 30 minutes
¼ cup carrot, peeled and grated
¼ cup red cabbage, sliced thin
¼ cup green onion, diced small
½ tsp ginger or garlic, peeled and minced
4 tsp freshly squeezed lemon juice
¼ tsp raw apple cider vinegar
2 tsp agave nectar
¼ tsp salt
¼ tsp. crushed red pepper flakes
2 tsp nama shoyu, or to taste

Place all ingredients into a large mixing bowl and mix well. Serve immediately.

Variations:

  1. Garnish with sesame seeds, and serve with a Miso-Avocado Soup.
  2. Include as a filling in nori rolls or in stuffed cucumber boats.
  3. For a little more flavor, add 1 Tbs oil, such as hemp or flax.
  4. Add other grated vegetables, such as beet, daikon radish, or jicama.

Arame, a seaweed, s a species of kelp popular in Japanese meals. It’s a good source of calcium, iron, and iodine the latter of which is vital for proper thyroid function. Because of its origins, it’s also high in sodium, so should be avoided if you’re on a sodium-restricted diet. 

  • From The Complete Idiot’s Guide to Eating Raw, by Mark Reinfeld, Bo Rinaldi, and Jennifer Murray

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