Serves: 8
Total Calories: 152

1 cup dried arame
4 cups thinly sliced green cabbage
4 cups coarsely chopped parsley
1 1/2 cups julienned carrots
1/4 cup coarsely chopped lovage leaves or celery
1/4 cup coarsely chopped chives including blossoms
1 (5 1/4-ounce) package bifin noodles, or 3 cups cooked udon noodles
3 tablespoons toasted sesame oil
3 tablespoons umeboshi vinegar
3 tablespoons rice vinegar
6 ounces baked or smoked tofu cut into 1 inch cubes

1. In a large bowl, cover the arame with water and soak for 5 to 7 minutes, or until tender. Drain and return to the bowl. Discard the soaking water or save it for soup stock or use to water plants.

2. Add the cabbage, parsley, carrots, lovage, and chives to the arame. Mix gently and set aside.

3. Cook the noodles according to package directions, rinse in cold water, and drain.

4. Add the noodles to the vegetables along with the oil, umeboshi vinegar, and rice vinegar. Toss well. Adjust the seasonings, if desired.

5. Garnish with tofu and serve.
For a Change . . .
• Replace bifun or udon noodles with soba noodles or angel hair pasta.
• Instead of green cabbage, use snow peas, snap peas, or a combination of red and green cabbage. Steamed vegetables, such as beets, carrots, broccoli, cauliflower, and green beans are other good choices.

Nutritional Facts:

Serves: 8
Total Calories: 152
Calories from Fat: 48

More Recipes from the Going Wild in the Kitchen Cookbook:
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White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
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Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
Marinated Sun-Dried Tomatoes with Calendula Flowers
Feta Cheese Salad with Kamut Pasta
Marinated Red Peppers with Lemon and Garlic
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Curried Vegetable Knishes with Chickpeas
Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
Ginger Tempeh Sushi