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Emerald Sea Salad Recipe - Vegetarian Times

Emerald Sea Salad

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Calcium-dense sea vegetables make a novel, attractive first course salad. Serve as a starter with Tofu Pancakes (see previous recipe), or with a bowl of miso soup for a light lunch or dinner. Calcium per serving: 221 mg.

  • 4Servings

Ingredients

  • 2 cups dried wakame
  • 1 cup dried arame

Dressing

  • 1/4 cup rice vinegar
  • 2 Tbs. toasted sesame oil
  • 2 Tbs. brown rice syrup
  • 1 Tbs. tamari or soy sauce
  • 1/2 tsp. ground white pepper
  • 1/4 cup sesame seeds

Preparation

Soak wakame in enough warm, filtered water to cover until soft, about 5 minutes. Drain well and cut into strips, removing tough center stem.

Soak arame in enough warm, filtered water to cover until soft, about 5 minutes. Drain well. In medium bowl, combine wakame and arame.

Dressing: In small bowl, mix vinegar, sesame oil, rice syrup, tamari or soy sauce, and pepper. Add to sea vegetables and toss to coat. Stir in sesame seeds. Cover and refrigerate until chilled. Serve chilled.

Nutrition Information

  • Calories: 211
  • Carbohydrate Content: 24 g
  • Fat Content: 11 g
  • Fiber Content: 8 g
  • Protein Content: 4 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 11 mg