You can make this from scratch or from ready-mades! Whatever, it's a lovely way to use arame, a type of sea vegetable - while simultaneously upping your omega-3 intake. Result! Young early carrots are also delicious if it's that time of year.
Sea vegetables are used widely in Japan, where dairy is not a traditional part of their diet. Arame, (pronounced 'a-rah-may') is just one type. It is very tasty, as well as being an excellent source of calcium - much higher than cow's milk. It can be bought from good health food shops and is very easy to use.
Can't Cook Won't Cook Version
500g pre-cooked wholegrains (home-cooked or in pouches) and a ready-made vinaigrette dressing with a splash of soya sauce added to it. Soak the arame first and leave for 10 minutes while you grate the carrots and a little fresh ginger. Put everything in a large bowl and mix in well.
From Scratch Version
225g/8oz long grain brown rice or quinoa
700ml/25fl oz water
1 tsp vegan bouillon powder
1 large carrot, grated finely
1 handful arame (available in health stores) soaked in cold water for 10 minutes or so, then drained (the liquid can be put aside for soup stock)
1 tbsp peanuts or other nuts
Oriental Omega-3 Dressing
Makes 4-5 servings, based on 2 tbsp per salad portion - or just halve the quantities to make less.You can also reduce the amount of oil if you are watching your fat intake. This will keep for a few days in the fridge.
60ml/4 tbsp of rice vinegar OR 2 tbsp each of cider vinegar and water
1 tbsp shoyu or tamari (types of good quality soya sauce). Tamari is gluten-free