Combine vinaigrette ingredients and set aside.

Cut bottoms off Brussels sprouts and chop into fine strips or use food processor to shred.

Chop purple cabbage into thin strips or shred in food processor.

Blend shredded Brussels sprouts and cabbage in large bowl. Add raisins, poppy seeds and arame. Drizzle vinaigrette over the slaw and mix thoroughly.

Cover and refrigerate for 1 to 2 hours before serving.