Recipe January 2012
Photo by Cyle Suesz

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  • ¼ cup Tamari soy sauce or nama shoyu (raw soy sauce)
  • ⅛ cup umeboshi plum vinegar
  • ⅛ cup water
  • ⅛ (2.1-ounce) package arame seaweed
  • ¼ cup apple cider vinegar (Bragg brand recommended)
  • 1 lemon or lime, juiced
  • ½ teaspoon ground coriander
  • Freshly ground black pepper, to taste
  • ⅛ cup red onion, thinly sliced
  • ¼ cup red pepper, thinly sliced
  • 2 bunches green kale, finely chopped
  • 1 teaspoon toasted sesame oil
  1. Combine soy sauce, umeboshi vinegar and water. Submerge arame seaweed to hydrate. Allow to stand for at least 30 minutes or overnight.
  2. Combine cider vinegar, lemon/lime juice, coriander, and pepper in a separate large bowl. Add onion and red pepper; allow to soften.
  3. 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.
  • from Chef Ken Immer, Charleston, SC

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