Kim Chee Salad

Kim Chee Salad with Arame (Sea Vegetable)
Recipe type: Lunch
  • (Opt.) ½ cup arame
  • 1 " ginger root, grated
  • 8 cups sliced Napa cabbage (1/2" strips)
  • 4 TB rice vinegar (alternative - apple cider vinegar)
  • 2 TB mirin (alternative - 1 tsp real maple syrup)
  • 6 scallions, trimmed, sliced
  • Coarse sea salt
  • (l tsp hot red pepper flakes after cleanse!)
  • 2 medium carrot, shredded
  • 1 TB extra·virgin olive oil
  • 2 garlic cloves. minced
  • 1 tsp toasted sesame oil
  1. Combine the arame with 2 cups warm water and set aside for 10 minutes. Drain well. pat dry and spread on a towel to air dry.
  2. In a large bowl, combine the napa cabbage, scallions and carrot.
  3. Coarsely chop the arame and add it to the bowl.
  4. In a small bowl, combine the garlic, ginger, rice vinegar, mirin, 1 tsp salt,
  5. red pepper flakes, sesame and olive oils. Whisk to combine and
  6. pour over vegetables.
  7. Toss well and refrigerate for at least one hour.
  8. Taste. Add more salt if needed.