Arame & Sugar Snap Pea Salad

By Chef: Ani Phyo
Posted: November 19, 2010


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Super fast and easy to make, this is a great recipe for when I’m short of fresh ingredients in my house. Seaweed is dried and shelf stable, and I always have hijiki, arame, and nori on hand.


  • 1 cup arame, soak for at least 1 hour in double the amount of filtered water
  • 1 cup sugar snap peas, sliced diagonally
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons toasted sesame oil
  • 1/4 teaspoon yuzu paste, to taste, or pinches of sea salt and chili pepper


1) Squeeze all excess liquid from soaked arame. Place into clean mixing bowl with sugar snap peas.
2) In another small bowl, whisk together vinegar, oil, and yuzu.
3) Mix dressing into bowl with arame and snap peas, toss well.
Serve immediately. Will keep for 1 day in fridge.


I love my raw food sea vegetables for chlorophyll, vitamins and minerals from the ocean, iodine, and all things good for my health. Iodine works with our thyroid to help regulate our metabolism. Plus, I just love how sea vegetables taste. They’re naturally ‘salty’ from potassium rather than sodium. They’re a great add-on to any dish, and also make for a great recipe all on their own. I enjoy nori pretty much daily, wrapped up to hold my favorite fillings….like this arame salad.