Arame Cabbage Salad with Tahini Dressing

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. 

Arame Cabbage Salad | Tahini Dressing (vegan)

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.  

Arame Cabbage Salad | Tahini Dressing (vegan)
Arame Cabbage Salad | Tahini Ume Plumb Dressing (vegan)

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. 

Arame Cabbage Salad | Tahini Dressing (vegan)

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! 

Arame Cabbage Salad | Tahini Dressing (vegan) (7 of 11).jpg
Arame Cabbage Salad | Tahini Dressing (vegan)

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ARAME CABBAGE SALAD WITH TAHINI DRESSING RECIPE
Ingredients
  • 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
Instructions
Combine the lemon juice, toasted sesame oil, ume plum vinegar, tahini and sea salt in a small bowl wish a whisk. 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.
Details
Prep time: Cook time: Total time: Yield: 4 side salads

Arame Cabbage Salad with Tahini Dressing Recipe

SALAD INGREDIENTS

Arame Cabbage Salad | Tahini Dressing (vegan)
  • 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

  1. Combine everything in a measuring cup or small bowl. Whisk together with a fork or a whisk.

SALAD DIRECTIONS

  1. Soak dry arame seaweed in warm water for about 30 seconds, until soft, then strain out the water and set aside. 

  2. 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. 

  3. Toss the salad all together with the sesame seeds and add the softened arame. 

  4. Add the dressing and toss again until everything is well coated. 

  5. 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. 

Grilled Summer Salad :: Memorial Day Weekend

I went to Whole Foods yesterday, in a hurry to grab food for the LONG weekend ahead. My boys' dad is out of town in Mammoth over Memorial Day so I wanted to get everything done beforehand. I stocked up on health snacks, liquids, dinner foods and a few special treats. While rushing through the produce isle I couldn't help but drool over the BEAUTIFUL veggies. I mean, everything look so fresh and full and vibrant. I grabbed red onion, sugar snap peas, radishes, parsnips, radicchio, dandilion greens, asparagus, avocado and everything that looks to-die-for.

I told myself I was going to make a HUGE raw salad with all of these items. Maybe add a little rice vinegar, some seasame oil and seeds?

But once I got home, I realized that the black turnips would be amazing if they were browned. That led me to grilling up the asparagus and radicchio as well {I know, weird, but I had seen it done before}! All I did was head a my pancake skillet with olive oil and sea salt. I didn't raise the heat above low/medium. So, nothing burned or charred.

I layered the salad with a few raw peas, red onion and greens. It seriously turned out amazing and even better than what I had imagined at the store! 

There was no sauce except on the raw dandilion greens I added Whole Foods band no added oil ginger sesame dressing. 

Grilled Summer Salad Recipe
makes 2 main dish salads

2 black turnips, super thinly sliced with knife or mandolin
1 small head radicchio, quartered with stem still attached at bottom 
1/2 red onion, thinly sliced
1-2 Tbls olive oil
1 bunch asparagus, ends snapped off
handful sugar snap peas, thinly sliced, with thick skin still on
2 cups dandilion greens, marinated in a good tahini dressing
sea salt, to taste
handful goat cheese or feta cheese, optional

Place a large pancake skillet on the stove top. Add 1-2 tbls olive oil. Keep flame at low to medium heat. Don't over heat the olive oil. If you want to turn the heat up, use coconut or grapeseed oil. Add sliced turnips until they lightly brown, add sea salt, turn over and do it again {about 5 minutes}. 

Once you remove the softened / lightly browned turnips, add the asparagus and radicchio plus a little sea salt. Brown those as well {see the photo of asparagus above} but don't over cook. 

Meanwhile, chop and then toss the dandilion greens in dressing. Let sit until ready to use. 

Slice the red onion very thing into strips. For the sugar snap peas, you can take the peas out of the pod or leave them in and cut into pieces. They are sweeter if you leave them in the pod. 

Layer the plates with grilled radicchio ----> turnips ----> marinated greens ----> peas ----> red onion ----> asparagus ----> feta cheese or avocado

Mix it all up and enjoy!!!!


HAPPY HOLIDAY WEEKEND! ENJOY & BE SAFE!

Tahini Dressing & Complete Breakfast

Because a dear friend asked me for it, I've created a very tasty tahini dressing yesterday! It's creamy, hearty, raw vegan and delish!

RAW TAHINI DRESSING

1/2 c olive oil

4 Tbls nama shoyu {or soy sauce or tamari}

3 Tbls raw tahini

4 cloves garlic

2 lemons, juiced/squeezed

Put all ingredients into your high speed blender and mix on high until completely smooth without any chunks. Should be a pale yellow color. 

Try it over wild arugula.

My boys quite regularly eat organic oats for breakfast. So I take the opportunity to add some extra nutrients as well as local honey for sweetness. Of course you can add raisins or dates but my favorite is hemp seeds. I get the organic whole hemp seeds and pour about 2 Tablespoons on it. Sometimes I add a probiotic or a flax/omega type of an oil for creaminess. 

If your kids are like mine and don't often like whole berries, try blending berries with the oil and honey and pour that over it for extra antioxidants and fruit intake. 

I also try and get them to drink their greens as well. Instead of just a glass of milk for breakfast, I add frozen banana, protein powder and a huge handful of red butter lettuce or romaine. If blended well, you can't even see or taste any greens. My kids ask for it daily.

Oh and if you want to go an even extra healthy step, check out this recipe {a really cute blog} idea for warm sprouted buckwheat cereal {grain free and raw vegan} in place of oats. 

Anyways, cheers to a relaxing healthy weekend.