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Kimchi Salad with Arame (Sea Vegetable)
- ½ cup arame
- 8 cups sliced napa cabbage (1/2” slices)
- 6 scallions, trimmed, sliced
- 1 medium carrot, shredded
- 2 garlic cloves, minced
- 2 tsp grated ginger root
- 4 TB rice vinegar
- 2 TB mirin
- Coarse sea salt
- 1 tsp hot red pepper flakes
- 1 TB extra-virgin olive oil
- 1 tsp toasted sesame oil
This Asian inspired summer salad is quick to prepare and incorporates a sea vegetable for added flavor and a nutritional punch.
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 oil and olive oil. Whisk to combine and pour over vegetables. Toss well and refrigerate for at least one hour. Taste and add more salt if needed.
Adapted from The Modern Vegetarian Kitchen by Peter Berley
Posted in: Fall, Gluten-Free, Gluten-Free Fall, Gluten-Free Salads, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, salads, Spring, Summer, Vegan, Vegan Fall, Vegan Salads, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Fall, Vegetarian Salads, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
