Go Back
Arame Salad

Arame Salad

Prep Time 5 minutes
Total Time 25 minutes
Print Recipe Pin Recipe

Servings

Ingredients

  • 2 large daikon radish
  • 1 large carrot
  • ½ cup arame seaweed
  • ¼ cup teriyaki sauce
  • 2 tablespoons sesame oil
  • ¼ cup rice wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons prepared white horseradish such as GOLD'S
  • Radish sprouts for garnish
  • 1/3 cup toasted sesame seeds for garnish

Instructions

  • Place wakame seaweed in a bowl and pour 1 cup water over the seaweed to rehydrate. Set aside for at least twenty minutes. Drain and wash with cold water.
  • Peel the daikon radish. Once peeled, use your peeler to create long ribbons of daikon. You can also slice or chop as you wish; however, the ribbons provide tremendous presentation value.
  • Slice carrot thinly and place in the bowl with the daikon.
  • Mix the teriyaki sauce, sesame oil, rice wine vinegar, honey and horseradish and pour over daikon and carrots.
  • Top with wakame and radish sprouts and sesame seeds. Serve immediately.
  • Advance prep: Prepare dressing, vegetables, and seaweed in advance. Mix all together when ready to serve. 
  • Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW
  • good quality