Vegan Arame, Baby Bok Choy, Carrot Seaweed Salad

Vegan Arame, Baby Bok Choy, Carrot Seaweed Salad
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Vegan Arame, Baby Bok Choy, Carrot Seaweed Salad


  • Author: Great Eastern Sun
  • Total Time: 28 minute
  • Yield: 6 servings 1x

Description

Arame has recently become one of my favorite seaweeds.  The taste is very mildly briny and the texture is like a thin, silky noodle.  I love this recipe because it is fresh, delicious and very versatile.  The soft texture of the baby bok choy combined with silky arame noodles and crunchy sweet carrots make a delightful dish.


Ingredients

Scale

1 cup Dried Arame

1 Large Carrot

23 Heads Baby Bok Choy

¼ cup Filtered Water

1 tablespoon Mirin

1 tablespoon Tamari

1 tablespoon Toasted Sesame Oil

Dressing:

1 tablespoon Brown Rice Vinegar

1 teaspoon Tamari

1 teaspoon Toasted Sesame Oil

Cayenne Pepper

Sesame Seeds


Instructions

Soak arame in filtered water (fully covered) for 15 minutes.  Drain and set aside.

Combine ¼ cup filtered water, 1 tablespoon mirin and 1 tablespoon tamari and blend together.  Set aside.

Trim ends off carrot, peel and then slice into long, thin strips.  This can be achieved by using a peeler or by slicing thinly with a knife.  Add 1 tablespoon toasted sesame oil to large sauté pan and add carrot cooking for about 3 minutes at a medium high heat.  Cook while stirring until carrot is softened a bit.  Once the carrot has softened, add in arame tossing together lightly.  Quickly add the water, mirin and tamari into the pan and bring to a boil.  Partially cover the pan, leaving room for steam to escape and turn down to simmer for 10 minutes or until liquid has reduced slightly but not completely evaporated.  Remove from heat.

Slice baby Bok Choy leaves in half down the center and then slice into bit size pieces.  Add sliced Bok Choy to the pan with arame and carrots.  Combine dressing ingredients and pour over ingredients in the sauté pan.  Toss all ingredients together and sprinkle with a small pinch of cayenne pepper (start lightly and taste before adding more) and sesame seeds.

Serve immediately or chill until ready to eat.

  • Prep Time: 10 minutes
  • Cook Time: 10 – 15 minutes

Miso Mustard Summer Slaw

Miso Mustard Summer Slaw Recipe

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Miso Mustard Summer Slaw

Miso Mustard Summer Slaw


  • Yield: 56 servings 1x

Ingredients

Scale

Instructions

  1. Mix all dressing ingredients in small bowl, whisk until combined and creamy.
  2. Toss with your favorite slaw mix.
  3. Refrigerate until ready to serve.

Notes

Making this a day ahead of time will allow the flavors to develop more fully.

Miso Mustard Umami Potato Salad

Miso Mustard Umami Potato Salad
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Miso Mustard Umami Potato Salad

Miso Mustard Umami Potato Salad


  • Yield: 6 servings 1x

Ingredients

Scale

Instructions

  1. Cut baby red potatoes into quarters or halves and place in large pot.  Cover potatoes with water and bring to a boil.  Turn the heat down and simmer gently for about 10-15 minutes uncovered.  Potatoes should not fall apart and be barely cooked through. 
  2. Once the potatoes are done cooking they should be strained and rinsed in cold water to stop further cooking.  Allow them to drain in a colander while you prepare the remaining ingredients.
  3. Cook petite peas on the stove or microwave according to package instructions.  Rinse in cold water and set aside to drain along with the potatoes.
  4. Make the dressing by adding all the ingredients into a small bowl and whisking until creamy and fully blended. 
  5. Pour dressing over cooled potatoes, add peas and toss gently.  Place potato salad in the refrigerator to let all the flavors absorb and to finish cooling the potatoes. 
  6. Add salt to taste and garnish with sesame seeds if desired.

Kombu Carrot Saute

Kombu Carrot Saute Recipe
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Kombu Carrot Saute Recipe

Kombu Carrot Saute


  • Author: Great Eastern Sun
  • Yield: 3 Servings 1x

Description

Here’s a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots.


Ingredients

Scale

Instructions

  1. Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
  2. Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
  3. Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
  4. Add kombu and soy sauce to carrots. Turn heat to low, cover, and simmer 6 minutes. Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.
  • Category: Side Dish

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