Crunchy Asian Cole Slaw

  • 1/2 head of purple cabbage
  • 2 carrots
  • 1/4 cup arame, soaked
  • 1 cup water
  • 1/4 cup edamame
  • 3 tbsp. brown rice vinegar
  • 3 tbsp. toasted sesame oil
  • 1 and 1/2 tbsp. maple syrup
  • 2 tbsp. shoyu
  • 1 tbsp. ginger juice

Finely chop or grate in a food processor the cabbages and carrots.  In a pot cook arame in water for 10-15 minutes.  Strain the arame and add to the cabbage and carrots.  Mix in steamed edamame beans.  Whisk rice vinegar, sesame oil, maple syrup and ginger juice.  Coat the vegetables evenly and let marinate in the refrigerator for 30-45 minutes.