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Ingredients
- 2 c. arame
- 2 x garlic cloves chopped
- 1 Tbsp. grated fresh ginger
- 1/4 c. rice wine vinegar
- 2 Tbsp. tamari
- 2 Tbsp. dark sesame oil
- 2 x carrots diced
- 1/2 c. sliced seeded red bell pepper
- 4 x scallions chopped
- 1/2 c. shredded Daikon or possibly red radish
- 2 Tbsp. sesame seeds
Directions
- Place arame in a heavy nonreactive saucepan with warm water to cover. Soak arame 15 min. Place next 5 ingredients in a jar with a tight-fitting lid. Shake vigorously and set aside.
- Drain arame and return to same saucepan. Add in carrots and just sufficient water to almost cover carrots. Cover and bring to a boil over high heat. Reduce heat to low and simmer 3 to 4 min, or possibly till carrots are just tender. Drain immediately and transfer to a bowl.
- Add in remaining ingredients and toss. Shake dressing and pour over salad. Refrigerate30 min before serving.
- This recipe yields 1 serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 402g | |
| Calories 466 | |
| Calories from Fat 328 | 70% |
| Total Fat 37.61g | 47% |
| Saturated Fat 5.42g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1922mg | 80% |
| Potassium 924mg | 26% |
| Total Carbs 26.27g | 7% |
| Dietary Fiber 8.5g | 28% |
| Sugars 10.05g | 7% |
| Protein 8.51g | 14% |
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