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Categories:
arame seaweed shredded green cabbage shredded kale leaves carrot scallion brown rice vinegar brown rice vinegar mirin cilantro sesame seeds fresh ginger fresh ginger garlic jalapeno pepper salt
Viewed: 58 - Published at: 3 years agoIngredients
- 34 cup dry arame seaweed
- 6 cups shredded green cabbage or 6 cups savoy cabbage
- 5 cups shredded kale leaves
- 1 cup grated carrot (about 2 medium)
- 12 cup sliced scallion (white and light green parts, about 8)
- 13 cup brown rice vinegar, plus
- 1 tablespoon brown rice vinegar
- 13 cup mirin
- 14 cup chopped cilantro
- 14 cup sesame seeds
- 1 tablespoon minced fresh ginger
- 34 teaspoon minced fresh ginger
- 1 tablespoon minced garlic
- 12 tablespoon minced jalapeno pepper
- 34 teaspoon salt
Method
- Place arame in a medium bowl and fill with enough cold water to cover.
- Let soak 20 minutes.
- In a large bowl, combine cabbage, kale and carrots.
- Make dressing: in a small bowl, combine all the dressing ingredients and whisk until well blended.
- Drain and rinse arame.
- Add areme to cabbage mixture, pour over dressing and toss to mix.
- Let stand at room temperature at least 30 minutes before serving.
