Asian Arame Salad

1 cup dried arame
1 red bell pepper, sliced
1 large carrot, cut into matchsticks
1 haas (english) cucumber, halved lengthwise and sliced
Optional: sliced pickled ginger (Eden brand, no preservatives or dyes) but this is NOT a paleo ingredient, as it is pickled in rice vinegar. To make it paleo, you could add some fresh ginger juice and ume vinegar (which is not a true vinegar)

Soak, drain and cook arame according to package instructions (I don't have this in front of me, there is no arame in my pantry right now). It will double in volume. Mix cooled arame with all other ingredients, dressing if desired with toasted sesame oil, sesame seeds, and ume vinegar. Very delicious! Won't keep more than a day.

Arame also makes a great "bed" (like rice or pasta) for steamed or grilled fish, especially salmon, or vegetables.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001