Yield: 2 cups, 2 servings

In Asian cultures, salads have featured mineral-rich sea vegetables for centuries. Arame, a popular variety in Japan, has a mild semisweet flavor. You can eat it raw—just soak briefly first.

Ingredients

• 1/2 ounce arame, soaked in water for 5 minutes and drained
• 1 carrot, peeled and shredded
• 1/2 cucumber, peeled, seeded, and diced
• 1 green onion, thinly sliced
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons tamari
• 1 teaspoon sesame oil
• 1/2 teaspoon grated fresh ginger
• Dash cayenne

Equipment

• medium bowl
• fine-mesh strainer
• cutting board
• peeler
• grater
• spoon
• chef’s knife, 8-inch
• citrus juicer or reamer
• measuring spoons
• rubber spatula

Put all the ingredients in a medium bowl and toss to combine. Serve immediately.

Per serving: calories: 58, protein: 2 g, fat: 2 g, carbohydrate: 6 g, fiber: 2 g, sodium: 334 mg

Wakame Salad: Replace the arame with 1/2 ounce wakame, soaked in water for 10 minutes, drained, and chopped.