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Japanese Sea Vegetable Salad with Noodles

This Japanese Sea Vegetable Salad with Noodles recipe contrasts colourful carrots and parsley towards black arame and white noodles. Wealthy in calcium and fast to make, this salad can also be remarkably lovely. Contributed by Leslie Cerier, tailored from Going Wild in the Kitchen.*

Japanese Sea Vegetable Salad with Noodles

Serves: 8


  • 1 cup dried arame
  • 4 cups inexperienced 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, together with blossoms, coarsely chopped
  • 1 (5.3 oz) bundle 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, reduce into 1-inch cubes


  1. In a big bowl, cowl the arame with water and soak for 5 to seven minutes, or till tender. Drain and return to the bowl. Discard the soaking water, put it aside for soup inventory, or use to water crops.
  2. Add the cabbage, parsley, carrots, lovage, and chives to the arame. Combine gently and put aside.
  3. Cook dinner the noodles in keeping with bundle instructions, rinse in chilly water, and drain.
  4. Add the noodles to the greens together with the oil, umeboshi vinegar, and rice vinegar. Toss nicely. Modify the seasonings if desired.
  5. Garnish with tofu and serve.
For a change…
  • Substitute bifun or udon noodles with soba noodles or angel hair pasta.
  • As a substitute of inexperienced cabbage, use snow peas, snap peas, or a mix of purple and inexperienced cabbage. Steamed greens—corresponding to beets, carrots, broccoli, cauliflower, and inexperienced beans—are different good selections.

Concerning the Writer

Leslie Cerier is a connoisseur natural caterer, cooking teacher, dietary professional, advocate for sustainable agriculture, and award-winning photographer. She is the creator 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 nationwide authority on wheat-free baking, cooking with wild meals and complete grains, she has developed recipes for natural meals firms and revealed dozens of articles on vegetarian cooking, diet, and natural way of life. You may go to her web site at 

*This put up incorporates affiliate hyperlinks. If the product is bought by linking by means of this overview, VegKitchen receives a modest fee, which helps keep our website and helps it to proceed rising!

This put up was initially revealed on 30 July 2010.

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