Tofu, garlic, and ginger bring a taste of Asia to this quick and easy Ginger-Arame Salad. The arame, a delicious sea vegetable, really makes this a unique dish to serve your guests.

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How to Make Ginger-Arame Salad
Ginger-Arame Salad FAQs
Recipe
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Dish up this yummy salad alongside some crunchy crispy fries, a vegan mac & cheese, or even a veggie burger. And if you want, you can always round out your meal with a refreshing & healthy fruity treat!

How to Make Ginger-Arame Salad

Layer arame, tofu, and greens in bowl.
Blend dressing together.
Combine dressing with salad in bowl and serve.

Full directions for how to make Ginger-Arame Salad are in the printable recipe card below.

Ginger-Arame Salad FAQs

What is arame?

Arame is a species of kelp that is often used in asian cuisine, especially Japanese. It looks long and stringy, and it tastes slightly sweet. The texture is firm; not crunchy or squishy.

Do you need a food processor to make this salad?

You will want to use either a food processor or a blender to blend up the salad dressing in this recipe. Whichever method you choose, just make sure to stop and scrape down the sides often.

Find out more about sea vegetables.

Recipe

Ginger-Arame Salad

Tofu, garlic, and ginger bring a taste of Asia to this quick and easy Ginger-Arame Salad—a unique dish to serve your guests!

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Servings:

Calories: 183kcal

Author: Veg Kitchen

Ingredients

½ cup dried arame
8 oz firm tofu diced
3 cups green cabbage thinly sliced
1 cup celery diced
4 cloves garlic
1 tbsp ginger grated
¼ cup tamari or soy sauce
2 tbsp toasted sesame oil
1 tbsp unsulfured molasses or agave nectar
½ cup cilantro coarsley chopped, optional

Instructions

Place arame in the bottom of a large mixing bowl. Layer the tofu on top followed by layers of cabbage and celery—the water from the tofu will hydrate the arame. Set aside.
Place the garlic, ginger, tamari, sesame oil, and molasses in a blender and purée until smooth. Adjust the seasonings, if desired.
Combine the dressing with the arame-vegetable mixture. Garnish with cilantro, and serve.

Nutrition

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This recipe was contributed by Leslie Cerier. Leslie is a gourmet organic caterer, cooking instructor, nutritional expert, advocate for sustainable agriculture, and award-winning photographer. She is the author of Gluten-Free Recipes for the Conscious Cook, Going Wild in the Kitchen, The Quick and Easy Organic Gourmet, and coauthor of Sea Vegetable Celebration. A pioneer and national authority on wheat-free baking and cooking with wild foods and whole grains, she has developed recipes for organic food companies and published dozens of articles on vegetarian cooking, nutrition, and organic lifestyle. You can visit her website at LeslieCerier.com.

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