Japanese Arame Salad


– 2 cup arame
– 2 x garlic cloves minced
– 1 tbs grated fresh ginger
– 1/4 cup rice wine vinegar
– 2 tbs tamari
– 2 tbs dark sesame oil
– 2 x carrots diced
– 1/2 cup sliced seeded red bell pepper
– 4 x scallions minced
– 1/2 cup shredded Daikon or red radish
– 2 tbs sesame seeds


– Place arame in a heavy nonreactive saucepan with hot water to cover. Soak arame 15 minutes. Place next 5 ingredients in a jar with a tight-fitting lid. Shake vigorously and set aside.
– Drain arame and return to same saucepan. Add carrots and just enough water to almost cover carrots. Cover and bring to a boil over high heat. Reduce heat to low and simmer 3 to 4 minutes, or until carrots are just tender. Drain immediately and transfer to a bowl.
– Add remaining ingredients and toss. Shake dressing and pour over salad. Chill 30 minutes before serving.

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