This Japanese Sea Vegetable Salad with Noodles recipe contrasts colorful carrots and parsley against black arame and white noodles. Rich in calcium and quick to make, this salad is also remarkably beautiful. Contributed by Leslie Cerier, adapted from Going Wild in the Kitchen.*

Japanese Sea Vegetable Salad with Noodles

Serves: 8

Ingredients

  • 1 cup dried arame
  • 4 cups green cabbage, thinly sliced
  • 4 cups parsley, coarsely chopped
  • 1 1/2 cups carrots, julienned
  • 1/4 cup lovage leaves or celery, coarsely chopped
  • 1/4 cup chives, including blossoms, coarsely chopped
  • 1 (5.3 oz) package bifun noodles, or 3 cups cooked udon noodles
  • 3 tbsp toasted sesame oil
  • 3 tbsp umeboshi vinegar
  • 3 tbsp rice vinegar
  • 6 oz baked or smoked tofu, cut into 1-inch cubes

Instructions

  1. In a large bowl, cover the arame with water and soak for five to seven minutes, or until tender. Drain and return to the bowl. Discard the soaking…

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