Alaria Green Bean Salad

Serves 4–6, Vegan

Ingredients

Two 4" to 5" strips of alaria
2 cups water
4 cups fresh green beans
2 to 3 cups mung bean sprouts
2 carrots, grated
2 to 4 cloves garlic, minced

Dressing

2 to 3 Tbsp rice syrup
2 Tbsp soy sauce
½ tsp sesame oil
½ cup reserved broth (from cooking alaria)

Method

1. Simmer the alaria in the water for 30 minutes, or steam, or pressure cook for 15 minutes.

2. Reserve the broth for making the dressing.

3. Cut the alaria into small pieces, omitting the hard center midrib, if desired.

4. Put it in a frying pan with the green beans, mung bean sprouts, carrots, and garlic.

5. In a small pan, combine the dressing ingredients. Heat briefly, then pour over the vegetables.

6. Cover and steam for 5 to 6 minutes.

7. Serve hot with rice or chill and serve as a salad.

Per serving: Calories 127, Protein 6 g, Fat 1 g, Carbohydrates 28 g, Fiber 7 g, Calcium 91 mg, Sodium 639 mg

For more information click on the compass to go to the Maine Coast Sea Vegetables website.


This work is licensed under a Creative Commons License by Maine Coast Sea Vegetables, 2006.
You may reuse or share this work with attribution for non-commercial purposes.