Inspired by the ever-popular Asian noodle salad, the arame provides a unique, gourmet, and healthy alternative to a traditional noodle. The daikon is crunchy and fresh, and everything combined makes for a crunchy, memorable bite. We used Eden organic arame. This salad works well with wakame seaweed as well.
- Prep Time
- 2 large daikon radish
- 1 large carrot
- ½ cup arame seaweed
- ¼ cup teriyaki sauce
- 2 tablespoons sesame oil
- ¼ cup rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons prepared white horseradish, such as GOLD'S
- Radish sprouts, for garnish
- 1/3 cup toasted sesame seeds, for garnish
1. Place wakame seaweed in a bowl and pour 1 cup water over the seaweed to rehydrate. Set aside for at least twenty minutes. Drain and wash with cold water.
2. Peel the daikon radish. Once peeled, use your peeler to create long ribbons of daikon. You can also slice or chop as you wish; however, the ribbons provide tremendous presentation value.
3. Slice carrot thinly and place in the bowl with the daikon.
4. Mix the teriyaki sauce, sesame oil, rice wine vinegar, honey and horseradish and pour over daikon and carrots.
5. Top with wakame and radish sprouts and sesame seeds. Serve immediately.
Advance prep: Prepare dressing, vegetables, and seaweed in advance. Mix all together when ready to serve.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW