If you haven’t used seaweed or sea vegetables before, this Arame watercress salad recipe is a nice easy way to start.
On Tuesday’s blog, I wrote about some of the reasons we should be including seaweed in our diet. I suggested the simplest way is to use kelp granules like a salt alternative, to sprinkle on your food. Today, we’ll look at how to use the seaweed Arame.
Arame sea vegetable
Arame is a very distinctive looking seaweed. It is like a bunch of tiny black sticks in its dehydrated form or more like short pieces of black string when rehydrated. It has a semi-sweet flavor. You buy it dehydrated and soak in water before use.
It is very versatile and can be eaten raw, sprinkled on salads, used as a vegetable in salads or cooked and used in stir-frys, with rice, etc. On soaking, it doubles in volume.
Arame Watercress Salad
This recipe uses raw arame so just a short soak to rehydrate and throw the ingredients together. Eat and enjoy it,knowing you are getting a good amount of iodine, manganese, and minerals such as calcium and magnesium.
Another salad recipe, this time with kale, is in the Ceres cookbook and online. I was the client manager for Ceres, Sonoma for a couple of years and we made this quite regularly. But a lot of people struggle with eating kale so my recipe is an easier introduction to arame, IMHO!
Let me know if you give it a try. And if you don’t fancy this recipe, just top your favorite salad with some rehydrated arame instead.