Yield: 2 cups, 2 servings
In Asian cultures, salads have featured mineral-rich sea vegetables for centuries. Arame, a popular variety in Japan, has a mild semisweet flavor. You can eat it raw—just soak briefly first.
- 1/2 ounce arame, soaked in water for 5 minutes and drained
- 1 carrot, peeled and shredded
- 1/2 cucumber, peeled, seeded, and diced
- 1 green onion, thinly sliced
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons tamari
- 1 teaspoon sesame oil
- 1/2 teaspoon grated fresh ginger
- Dash cayenne
- medium bowl
- fine-mesh strainer
- cutting board
- chef’s knife, 8-inch
- citrus juicer or reamer
- measuring spoons
- rubber spatula
Put all the ingredients in a medium bowl and toss to combine. Serve immediately.
Per serving: calories: 58, protein: 2 g, fat: 2 g, carbohydrate: 6 g, fiber: 2 g, sodium: 334 mg
Wakame Salad: Replace the arame with 1/2 ounce wakame, soaked in water for 10 minutes, drained, and chopped.