Seaweed is a wonderful ingredient in a plant-based diet. In fact, it has been a staple in Asian diets since ancient times for good reason. Most types of seaweed are high in essential amino acids (aka protein) and packed with vitamins, minerals and antioxidants like iodine, iron, beta carotene, calcium, magnesium and much more. But let's be real, it doesn't always appeal to the taste buds.
To be honest, I loooove the taste of seaweed. But I know many that aren't fans at all. This salad is a great option for those that don't love the flavor or texture of arame or other seaweeds (like nori, dulse or wakame). The addition of toasted sesame oil, sesame seeds and tahini reduces the ocean type of aroma and flavor but doesn't take away from the savory earthy flavors.
The bulk of the salad is red cabbage and crunchy veggies like red bell pepper, carrots and green onion. These vegetables (and fruits to be more scientific) add a crunchy texture, more healthy minerals, and of course nutritious fiber.
The dressing is so savory and tangy. There is a secret ingredient that really gives the salad pizazz: it's called ume plum vinegar. Have you ever heard of umeboshi plums? They are very common in Japan and usually taste uniquely salty and sour. Some even think they are liver cleansers and cancer fighters. Tahini adds a thickness and sesame oil adds an earthy toasty element to balance the salty sour taste of the ume plum vinegar.
Funny fact: My mom makes this salad every Sunday or Monday and keeps it in the fridge for the entire week. She has it for lunch almost every day with warm tortillas and avocado. Stay tuned for a Taco Tuesday recipe that includes this wonderful arame cabbage slaw!

- 1/2 red cabbage head, julienned
- 1/2 bell pepper, thinly chopped
- 1 carrots, shaved
- 2 green onion, thinly sliced
- 1/4 cup dry arame, soaked in hot water
- 1/4 cup sesame seeds, toasted
- 1 lemon, juiced
- 1/4 cup toasted sesame oil
- 1/4 c ume plum vinegar
- 2-3 Tbsp tahini
- pinch sea salt
Arame Cabbage Salad with Tahini Dressing Recipe
SALAD INGREDIENTS
1/2 red cabbage head, julienned
1/2 bell pepper, thinly chopped
1 carrots, shaved
2 green onion, thinly sliced
1/4 c dry arame, soaked in hot water
1/4 c sesame seeds, toasted
DRESSING INGREDIENTS
1 lemon, juiced
1/4 cup toasted sesame oil
1/4 cup olive oil
1/4 c ume plum vinegar {left this out last time}
2-3 Tbsp tahini
pinch sea salt to taste (optional)
DRESSING DIRECTIONS
Combine everything in a measuring cup or small bowl. Whisk together with a fork or a whisk.
SALAD DIRECTIONS
Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside.
Prep (slice/chop) cabbage, bell pepper, carrots and green onion (scallions). You can use a mandolin or food processor if you wish to chop faster. I use a knife.
Toss the salad all together with the sesame seeds and add the softened arame.
Add the dressing and toss again until everything is well coated.
Serve immediately. Or store the salad (with dressing on it) in an airtight container in the fridge. Salad will stay fresh for about 4 days.