Skip to Main Content

Kale Arame Salad

Kale Arame Salad

Two of the first spring greens to emerge are chives and dandelion greens. Feel free to use these seasonal ingredients in place of the kale and carrots. This recipe is very flexible. What makes it special are the arame and the dressing. Everything else is ripe for experimentation! 

1 package of arame (approximately 1.76 oz or 50 g)
1 cup of kale, finely chopped
2 medium carrots, grated
1-2 shallot bulbs, finely chopped

Dressing:

3 tablespoons toasted sesame oil
3 tablespoons tamari sauce (or liquid coconut aminos or Braggs aminos)
3 tablespoons brown rice vinegar (or lemon juice)
3 tablespoons gomasio

•  Soak arame in medium sized bowl with just enough water to cover for 20 to 30     minutes. Drain liquid (save the water for your plants).
•  While arame soaks prep the vegetables. Rip kale leaves off the stems. Chop the kale leaves very finely.
• Grate carrots and dice shallots.
• To make the dressing mix together the toasted sesame oil, tamari, brown rice vinegar, and gomasio in a jar with a lid and shake well.
• Mix the vegetables into the arame. Add the dressing and mix gently.

Most RecentRSS

ArchiveRSS

March 2022 (1)
January 2022 (1)
December 2021 (1)
September 2021 (3)
August 2021 (1)
July 2021 (1)
June 2021 (2)
April 2021 (1)
March 2021 (1)
February 2021 (1)
December 2020 (1)
August 2020 (1)
April 2020 (1)
March 2020 (2)
February 2020 (1)
January 2020 (1)
September 2019 (4)
March 2018 (1)
January 2018 (3)
October 2017 (2)
September 2017 (13)