Arame Sea Vegetable Salad Recipe
Servings: 1
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
- Reconstitute the arame by steeping it in boiling water for 15 min, Drain and set aside to cold.
- 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.
- Description:"This is a condiment we always have around for our Macrobiotic Plate.
- We also use it as a garnish on some of our Asian-inspired plates." Yield:"1 1/2 c."
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 153g | |
| Calories 87 | |
| Calories from Fat 34 | 39% |
| Total Fat 4.01g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 305mg | 9% |
| Total Carbs 10.03g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.12g | 3% |
| Protein 2.5g | 4% |
