Sesame Asian Kale Salad


¾ cup dried arame seaweed

3 cups water

3 TBS sesame oil

6 carrots, peeled and sliced

2 bunches of kale, stemmed and chopped

¼ cup scallions, chopped

5 cloves garlic, minced

1/8 cup sesame seeds

Sea salt to taste

Red pepper flakes to taste


Soak arame in water for 15-20 minutes. Drain and rinse arame and set aside. Heat oil in large pan or wok over medium heat until oil is almost smoking. Add carrots, stirring frequently for 3 minutes. Add garlic and cook for 1 minute. Toss in the arame and season with sea salt and red pepper flakes to taste. Add kale and scallions to mix and cook for 5-7 minutes until kale is slightly crunchy but cooked. Toss in sesame seeds and cook for 1 minute. Add more sea salt and red pepper flakes if needed.

Serve warm and enjoy! Leftovers can be stored for up to 4 days.