Cucumber Arame Salad with Edamame & Bell Pepper

Cucumber Arame Salad with Edamame & Bell Pepper
Author: 
Recipe type: Salad
Cuisine: Asain
Serves: 4-6
 

Ingredients
  • 1 oz. arame (a type of Japanese seaweed found at natural or Asian food stores)
  • 2 cucumbers, thinly sliced
  • 1 tsp sea salt
  • 1 cup unshelled edamame
  • 2 carrots, cut into thin matchsticks
  • 1 bell pepper or 3 mini peppers, cut into thin 2” strips
  • ¼ c. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. sugar
  • freshly ground black pepper

Instructions
  1. Soak arame in warm water for 15 minutes.
  2. Drain & rinse.
  3. Meanwhile, sprinkle salt over sliced cucumbers in a bowl & set aside for 10 minutes. Drain & rinse.
  4. Boil unshelled edamame in salted water for about 4 minutes. In the last minute, add carrot matchsticks.
  5. Drain edamame & carrots into colander & rinse under cold water until cooled.
  6. Shell edamame. In a serving bowl,
  7. Whisk vinegar, oil, sugar, & black pepper until sugar dissolves.
  8. Add seaweed & all vegetables & serve.

 

Fresh Asian Greens Salad

Fresh Asian Greens Salad
Author: 
Recipe type: Salad
 

Ingredients
  • Salad
  • 1 bag of Asian greens
  • 2 carrots – use vegetable peeler to make peels
  • 1 cucumber – thinly sliced
  • ½ head of cabbage – shredded
  • 2 ears of corn – taken off the cob
  • Handful of beans – trimmed and chopped diagonally to ½ inch
  • 1 banana pepper – sliced thinly, but not too thin!
  • Dressing
  • ⅓ c. Driftless sunflower oil
  • ⅓ c. soy sauce
  • 2 T. sesame oil
  • 2 T. rice wine vinegar
  • 2 T. honey
  • 2 garlic cloves crushed and minced
  • 1 to 2 inch piece of ginger – part grated part minced
  • 1 t. crushed red pepper – or to taste

Instructions
  1. Toss everything but the greens together
  2. Place greens on top of tossed vegetables
  3. Place all dressing ingredients in a jar. Shake.
  4. Chop up some cilantro and sprinkle liberally on salad.
  5. Enjoy!

 

Toasted Sesame Napa Salad

Toasted Sesame Napa Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 6 c. shredded Napa cabbage (or combination of Napa, red cabbage, carrots, fennel)
  • ¼ c. sliced green onion or fresh onion stems
  • ¼ c. orange juice
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. tamari
  • 2 Tbsp. rice vinegar
  • 1 tsp. fresh ginger, minced
  • ¼ tsp. 5-spice powder
  • 3 Tbsp. sesame seeds
  • 3 Tbsp. cilantro, minced (optional)

Instructions
  1. In serving bowl, combine shredded vegetables & green onions.
  2. In small bowl, whisk together next 6 ingredients & toss into vegetables.
  3. Toast sesame seeds in a small pan until they start to pop.
  4. Pour dressing on top of salad with cilantro.