- Combine soy sauce, umeboshi vinegar and water. Submerge arame seaweed to hydrate. Allow to stand for at least 30 minutes or overnight.
- Combine cider vinegar, lemon/lime juice, coriander, and pepper in a separate large bowl. Add onion and red pepper; allow to soften.
- Add kale to onion and pepper mixture and toss to coat. Add sesame oil. Drain seaweed, reserving liquid. Add seaweed to kale and 1 to 3 teaspoons of the arame soak liquid to taste. Massage slaw by squeezing and pressing between hands and/or bottom of bowl. This breaks down the kale and makes it softer. It should be dark green and almost “cooked” looking when ready.