Japanese Rainbow Salad

1/2 cup dry arame (Japanese sea vegetable)
2 cups water
1 c chopped parsley
1 qt of chopped red or green cabbage
1 lg carrot sliced
2 stalks of celery, sliced
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp umeboshi vinegar, shoyu, or tamari

First look arame over and remove any tiny seashells. Cover the arame in 1 cup of water. Rub together and whirl to release any sand. Next, lift out the arame and discard the water. Soak arame in 1 cup of cold water for 5 minutes. Drain out the water. Put arame in a mixing bowl. Add the chopped vegetables, oil, umeboshi, and rice vinegar. Stir all the ingredients together, taste, and adjust the seasonings if necessary.

From: The Quick and Easy Organic Gourmet