Asian Cole Slaw

• 34 cup dry arame seaweed
• 6 cups shredded green cabbage or 6 cups savoy cabbage
• 5 cups shredded kale leaves
• 1 cup grated carrot (about 2 medium)
• 12 cup sliced scallion (white and light green parts, about 8)
• 13 cup brown rice vinegar, plus
• 1 tablespoon brown rice vinegar
• 13 cup mirin
• 14 cup chopped cilantro
• 14 cup sesame seeds
• 1 tablespoon minced fresh ginger
• 34 teaspoon minced fresh ginger
• 1 tablespoon minced garlic
• 12 tablespoon minced jalapeno pepper
• 34 teaspoon salt

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

arame seaweed, shredded green cabbage, shredded kale leaves, carrot, scallion, brown rice vinegar, brown rice vinegar, mirin, cilantro, sesame seeds, fresh ginger, fresh ginger, garlic, jalapeno pepper, salt

Taken from www.food.com/recipe/asian-cole-slaw-247603 (may not work)