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
- 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.
- from Chef Ken Immer, Charleston, SC