Serves 4–6
- 1 package dried arame (1.76-ounces)
- 1 large or 1-1/2 small sweet red pepper, cut into thin strips
- 6 scallions, finely chopped
- 3 tablespoons toasted sesame oil
- 2 tablespoons lemon juice
- 2 tablespoons Bragg
- 1 tablespoon unhulled sesame seeds, toasted
Soak arame in a medium-size bowl with just enough cold water to cover for 20 to 30 minutes. Drain the liquid (save the water for your plants). Add the remaining ingredients and toss gently.
This salad keeps well refrigerated for a few days.
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