1/8 package    Arame seaweed OMf
1/4 C              Nama shoyu (raw soy sauce)
1/8 C              Umeboshi plum vinegar
1/4 C              Apple cider vinegar, Bragg's, raw

1                    Lemon or lime, juiced
1/2 t               Coriander, ground
1/8 C              Red onion, sliced razor thin
1/4 C              Red pepper, thinly sliced
2 bunches       Green kale
3 T                 Sesame oil, toasted
Freshly ground black pepper to taste

Hydrated the arame seaweed by combining shoyu and umeboshi and submerging the arame. Allow to stand for at least 30 minutes, arame will soften. Could be done overnight. Combine cider vinegar, citrus, and coriander and black pepper in a large bowl. Add onion and peppers allow to soften while you chop the kale. Chop kale finely, 1/4" wide or less. Add to bowl and toss well to coat. Add sesame oil. Drain seaweed, but reserve liquid. Add seaweed to the kale, and 1-3 T of the arame soak liquid. This is to taste. The soak liquid is salty, notice there is no salt in the recipe. You can reserve this soak liquid to hydrate more arame by adding a bit more shoyu and umeboshi vinegar (store in sealed glass jar in the refrigerator). Massage the slaw by squeezing and pressing it betweeen your hands and/or the bottom of the bowl. This breaks down the kale a bit and makes it softer, it does mature as it stands before serving, but you could enjoy it right away as well.

OM Factor:

Arame Seaweed

Seaweed in general is a great addition to the diet. Fist of all, it has a high soluble-fiber content, which means it can lower cholesterol. Seaweed contains a long list of minerals, including sodium, magnesium, potassium and phosphorus, as well as essential trace elements such as iodine, iron, zinc, copper and selenium. It's also one of the richest plant sources of both vitamin C and calcium on earth. Seaweed is a plant that produces vitamins efficiently, offers them as body-ready nutrition and burns slowly. Seaweed also beats out land plants because, unlike most of them, it contains vitamin B12.