Japanese Sea Vegetable Salad with Noodles

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 water, save it for soup stock, or use to water plants.
  2. Add the cabbage, parsley, carrots, lovage, and chives to the arame. Mix gently and set aside.
  3. Cook the noodles according to package directions, rinse in cold water, and drain.
  4. Add the noodles to the vegetables along with the oil, umeboshi vinegar, and rice vinegar. Toss well. Adjust the seasonings if desired.
  5. 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.

About the Author

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 Gourmet* and 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. 

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

This post was originally published on 30 July 2010.

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