• 2 cups arame
• 2 cloves garlic, crushed
• 1 Tbs. fresh ginger, grated
• 1/4 cup rice wine vinegar
• 2 Tbs. tamari
• 2 Tbs. dark sesame oil
• 1 cup fresh carrots, diced
• 1/2 cup red bell pepper, seeded and sliced
• 4 scallions, minced
• 1/2 cup Daikon or red radish, shredded
• 2 Tbs. sesame seeds

Place arame in a heavy nonreactive saucepan with hot water to cover. Soak arame 15 minutes. Place next 5 ingredients in a jar with a tight-fitting lid. Shake vigorously and set aside. Drain arame and return to same saucepan. Add carrots and just enough water to almost cover carrots. Cover and bring to a boil over high heat. Reduce heat to low and simmer 3-4 minutes, or until carrots are just tender. Drain immediately and transfer to a bowl. Add remaining ingredients and toss. Shake dressing and pour over salad. Chill 30 minutes before serving.

Per serving: calories 200, fat 10.5g, 47% calories from fat, cholesterol 45mg, protein 16.3g, carbohydrates 10.8g, fiber 3.4g, sugar 5.5g, sodium 699mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.9, Sugar: 0.0, Very lean meat protein: 1.9

  view detailed nutritional information