Kim Chee Salad with Arame (Sea Vegetable)
Author: Adapted from Healthy Living Market
Recipe type: Lunch
Ingredients
- (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
Instructions
- 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.
- In a large bowl, combine the napa cabbage, scallions and carrot.
- Coarsely chop the arame and add it to the bowl.
- In a small bowl, combine the garlic, ginger, rice vinegar, mirin, 1 tsp salt,
- red pepper flakes, sesame and olive oils. Whisk to combine and
- pour over vegetables.
- Toss well and refrigerate for at least one hour.
- Taste. Add more salt if needed.