Arame & Green Bean Salad with Creamy Miso Sesame Dressing

A fresh, vibrant Japanese-inspired salad packed with crisp vegetables, nutritious sea vegetables, and a rich, creamy miso sesame dressing. Ingredients Salad A handful of Arame sea vegetable 200g green beans, trimmed 2 carrots, thinly sliced 2 spring onions, finely sliced 2 celery stalks, thinly sliced 2–3 tablespoons roasted mixed seeds (sesame, sunflower, or pumpkin seeds) Miso Sesame Dressing ½ teaspoon mustard 1 tablespoon sesame seeds ½ spring onion, finely sliced 2 tablespoons hot water 1 teaspoon Shiro Miso Method Soak the Arame in cold water for 15–20 minutes until softened. Drain well. Cook the green beans in boiling water for 5 minutes , then immediately transfer them to iced water to retain their colour and crispness. Drain and slice lengthwise if preferred. Blanch the carrot slices in boiling water for 30 seconds , then refresh in cold water and drain. Place the soaked arame, green beans, carrots, spring onions, celery, and roasted seeds into a large serving bowl. To Make the Dressing Combine the mustard, sesame seeds, spring onion, hot water, and Shiro Miso in a mortar and pestle or blend with a hand blender until smooth and creamy. Pour the dressing over the salad and toss gently until everything is evenly coated. Serving Suggestion Serve immediately as a refreshing side dish, or enjoy as a light lunch alongside tofu, tempeh, grilled vegetables, or steamed rice.