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: 35 minute
  • Yield: 6 servings 1x


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.



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


1 tablespoon Brown Rice Vinegar

1 teaspoon Tamari

1 teaspoon Toasted Sesame Oil

Cayenne Pepper

Sesame Seeds


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