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Emerald Sea Salad
Zutaten für 4 Portionen	Menge anpassen
die Zutaten:
2 Tasse	Dried wakame
1 Tasse	Dried arame
Dressing
1/4 Tasse	rice vinegar
2 Esslöffel	Toasted sesame oil
2 Esslöffel	Brown rice syrup
1 Esslöffel	Tamari or soy sauce
1/2 Teelöffel	white pepper ground
1/4 Tasse	sesame seeds
die Zubereitung:
4 Servings Vegan Calcium-dense sea vegetables make a novel, attractive first course salad. Serve as a starter with Tofu Pancakes (see previous recipe), or with a bowl of miso soup for a light lunch or dinner. Calcium per serving: 221 mg. Soak wakame in enough warm, filtered water to cover until soft, about 5 minutes. Drain well and cut into strips, removing tough center stem. Soak arame in enough warm, filtered water to cover until soft, about 5 minutes. Drain well. In medium bowl, combine wakame and arame. Dressing: In small bowl, mix vinegar, sesame oil, rice syrup, tamari or soy sauce, and pepper. Add to sea vegetables and toss to coat. Stir in sesame seeds. Cover and refrigerate until chilled. Serve chilled. Per Serving: 211 Cal.; 4G Prot.; 11G Total Fat (2G Sat. Fat); 24G Carb.; 0 Chol.; 1, 011MG Sod.; 8G Fiber.

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