Healthy rainbow salad with bok choy, edamame, and crisp vegetables in an irresistible sweet sesame dressing. Quick and easy. Handy salad to make in advance, stores well.
Soak arame in a bowl of water while preparing salad ingredients.
Boil and drain edamame.
Rinse and drain the soaked arame.
Place bok choy, carrot, cabbage, peppers, and jicama in a medium-sized bowl. Add drained edamame and arame.
Dressing
Place all the dressing ingredients together in a small jar and shake to mix. Or, combine well with a whisk in a small bowl.
Toss and Serve
Pour the shaken dressing over the prepared salad and toss until glistening.
Store
Store salad and dressing separately if you won't be eating them right away. Salad keeps well for 4 days refrigerated.
Notes
Umeboshi plum vinegar adds a special flavor to the salad. If you need to make a substitution, use red wine vinegar and add a touch more maple syrup to the dressing. Then add salt to taste to compensate for the very salty flavor of umeboshi vinegar.Arame seaweed has thin strands that expand to an ideal texture after soaking.Make ahead tipSalad and dressing keep well for 4 days if made in advance. Store them separately and toss the crisp rainbow salad with the dressing just before serving.