Vegan Cream Coleslaw with Seaweed (no mayo)

OK, so, I had posted this recipe a few months ago. Maybe even a year ago. It's the best salad ever but it's even BETTER now. Somehow I left off a key ingredient in the recipe {whoops, sorry} before. Apologies to anybody that made this salad.

But, in addition, my mom and I have been playing around with measurements and we have perfected this times 10. It's incredibly delicious. And we updated the photo as you can see.

A perfect addtion to your January resolutions recipe box, I highly suggest this recipe.

ARAME CABBAGE SALAD WITH TAHINI DRESSING RECIPE

SALAD INGREDIENTS

• ½ red cabbage head, julienned

• ½ bell pepper, thinly chopped

• 1 carrots, shaved

• 2 green onion, thinly sliced

• ¼ c dry arame, soaked in hot water

• ¼ c sesame seeds, toasted

DRESSING INGREDIENTS

• 1 lemon, juiced

• ¼ c toasted sesame oil

• ¼ c olive oil

• ¼ c ume plum vinegar {left this out last time}

• 2-3 tablespoon 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.