Japanese Sea Vegetable and Noodle Salad
The colorful contrast of the carrots and parsley against the black arame and white noodles gives this Asian-style salad its remarkable beauty. It is also rich in calcium and quick to make. Contributed by Leslie Cerier, adapted from Going Wild in the Kitchen.
- 1 cup dried arame
- 4 cups thinly sliced green cabbage
- 4 cups coarsely chopped parsley
- 1 1/2 cups julienned carrots
- 1/4 cup coarsely chopped lovage leaves or celery
- 1/4 cup coarsely chopped chives, including blossoms
- 5.3-ounce package bifun noodles, or 3 cups cooked udon noodles
- 3 tablespoons toasted sesame oil
- 3 tablespoons umeboshi vinegar
- 3 tablespoons rice vinegar
- 6 ounces baked or smoked tofu, cut into 1-inch cubes
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 water or save it for soup stock or use to water plants.
Add the cabbage, parsley, carrots, lovage, and chives to the arame. Mix gently and set aside.
Cook the noodles according to package directions, rinse in cold water, and drain.
Add the noodles to the vegetables along with the oil, umeboshi vinegar, and rice vinegar. Toss well. Adjust the seasonings, if desired.
Garnish with tofu and serve.
For a change…
- Replace bifun or udon noodles with soba noodles or angel hair pasta.
- Instead of green cabbage, use snow peas, snap peas, or a combination of red and green cabbage. Steamed vegetables, such as beets, carrots, broccoli, cauliflower, and green beans are other good choices.
Leslie Cerier is a gourmet organic caterer, cooking instructor, nutritional expert, advocate for sustainable agriculture, and award-winning photographer. She is the author of Gluten-Free Recipes for the Conscious Cook,Going Wild in the Kitchen, The Quick and Easy Organic Gourmetand coauthor of Sea Vegetable Celebration.A pioneer and national authority on wheat-free baking, cooking with wild foods and whole grains, she has developed recipes for organic food companies and published dozens of articles on vegetarian cooking, nutrition, and organic lifestyle. You can visit her website at LeslieCerier.com.
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