Emerald sea salad

4 servings

Ingredients

Quantity Ingredient
2 cups Dried wakame
1 cup Dried arame
¼ cup Rice vinegar
2 tablespoons Toasted sesame oil
2 tablespoons Brown rice syrup
1 tablespoon Tamari or soy sauce
½ teaspoon Ground white pepper
¼ cup Sesame seeds

Directions

DRESSING

4 SERVINGS VEGAN

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.

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.

PER SERVING: 211 CAL.; 4G PROT.; 11G TOTAL FAT (2G SAT. FAT); 24G CARB.; 0 CHOL.; 1,011MG SOD.; 8G FIBER.

Recipe by: Vegetarian Times Magazine, March 1998, page 53 Converted by MM_Buster v2.0l.

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