Emerald Sea Salad
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.
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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.
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
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 8 g
- Protein Content 4 g
- Saturated Fat Content 2 g
- Sodium Content 11 mg
- Sugar Content 0 g