Salad > Vegetable Salads

Arame and Carrot Salad Recipe

Ingredients with Measurements:
- 1 cup dried arame seaweed
- 2 cups shredded carrots
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon grated ginger
- 1 garlic clove, minced
- 1/4 cup olive oil
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. Soak the arame seaweed in cold water for 10-15 minutes until it softens. Drain and set aside.
2. In a large bowl, combine the shredded carrots, scallions, cilantro, and toasted sesame seeds.
3. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, grated ginger, minced garlic, olive oil, salt, and pepper.
4. Add the arame seaweed to the bowl with the vegetables and pour the dressing over the top.
5. Toss everything together until well combined.
6. Serve immediately or refrigerate until ready to serve.


- Time:
Preparation time: 20 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature.
Serving size:
- 4 servings

Nutritional information:
- Calories: 210
- Fat: 14g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 5g

Substitutions for ingredients:
- Instead of arame seaweed, you can use other types of seaweed like wakame or hijiki.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of olive oil, you can use avocado oil or sesame oil.

Variations:
- Add some sliced cucumbers or radishes for extra crunch.
- Use different herbs like mint or basil instead of cilantro.
- Add some sliced avocado or mango for a tropical twist.
- Use a different type of nut or seed like pumpkin seeds or chopped almonds.

Tips and tricks:
- Make sure to rinse the arame seaweed well before soaking to remove any sand or debris.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
- Toasting the sesame seeds brings out their nutty flavor and adds a nice crunch to the salad.

Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with some extra chopped cilantro or sesame seeds.

Garnishes:
- Chopped cilantro
- Toasted sesame seeds

Pairings:
- This salad pairs well with grilled fish or chicken.
- Serve with a side of steamed rice or quinoa.

Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad

Troubleshooting advice:
- If the dressing is too tart, add a little more honey or sugar to balance it out.
- If the salad is too dry, add a little more olive oil or dressing.

Food safety advice:
- Make sure to rinse the arame seaweed well before using to remove any sand or debris.
- Store any leftover salad in the fridge and consume within 3 days.

Food history:
- Arame seaweed is a type of kelp that is commonly used in Japanese cuisine. It is rich in vitamins and minerals and has a slightly sweet and nutty flavor.

Flavor profiles:
- The arame seaweed adds a slightly sweet and salty flavor to the salad, while the dressing is tangy and slightly sweet with a hint of ginger and garlic.

Serving suggestions:
- Serve this salad as a light and refreshing side dish or as a main course for a vegetarian meal.

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Taste: Savory, Tangy, Sweet, Nutty