Asian Slaw

• 3/4 cup dry arame
• 6 cups shredded cabbage, green or savoy
• 5 cups shredded kale leaves
• 1 cup grated carrots (about 2 medium)
• 12 cup sliced scallions (white and light green parts), about 8
• 13 cup plus 1 Tbs. brown rice vinegar
• 13 cup plus 1 Tbs. mirin
• 1/4 cup chopped cilantro
• 1/4 cup sesame seeds
• 1 Tbs. plus 34 tsp. minced fresh ginger
• 1 Tbs. minced garlic
• 1/2 Tbs. minced jalapeno pepper
• 3/4 tsp. salt

1. Place arame in medium bowl and fill with enough cold water to cover.
2. Let soak 20 minutes.
3. In large bowl, combine cabbage, kale and carrots.
4. Make dressing: In small bowl, combine all dressing ingredients.
5. Whisk until well blended.
6. Drain and rinse arame.
7. Add arame to cabbage mixture, pour over dressing and toss to mix.
8. Let stand at room temperature at least 30 minutes before serving.

dry arame, shredded cabbage, shredded kale leaves, carrots, scallions, brown rice vinegar, mirin, cilantro, sesame seeds, fresh ginger, garlic, jalapeno pepper, salt

Taken from www.vegetariantimes.com/recipe/asian-slaw/ (may not work)