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    Home » Vegan Cream Coleslaw with Seaweed (no mayo)

    Vegan Cream Coleslaw with Seaweed (no mayo)


    Arame Cabbage Salad | Tahini Dressing (vegan)

    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.

    « Thanksgiving Menu 2011 :: Napa Valley
    Everyday Eats :: A Challenge For You »

    Reader Interactions

    Comments

    1. Rene

      December 04, 2011 at 11:59 pm

      Funny...I made this salad and it didn't taste very good. Just tasted like oil...but I am going to try it again with the ume vinegar.
      Thanks!

      Reply
    2. Juli Novotny

      December 05, 2011 at 12:01 am

      try it again. i know, it was odd. when i made it, it was YUM. but when my mom made it, we realized something was totally OFF. so, try it again, you'll love it. i promise.

      Reply
    3. Jessica

      December 05, 2011 at 11:02 am

      Looks awesome! What brand of xylitol do you use?

      Reply
    4. Juli Novotny

      December 05, 2011 at 4:47 pm

      jessica
      right now i'm using emerald forest.
      there are a few out there though.
      juli

      Reply
    5. Jessica

      December 06, 2011 at 11:01 am

      Thank you! I'm going to order some:)

      Reply
    6. Linda G

      February 04, 2019 at 7:41 pm

      I just found your website and can't wait to try some of your recipes! But I notice there appears to be a missing ingredient in this cabbage salad under the ingredients list. Between the sesame oil and the ume vinegar, there is a line that just says 1/4 cup but does not say of what.

      Reply
      • Juli Novotny

        February 07, 2019 at 4:49 pm

        Linda! I updated this recipe recently - it's really old - and somehow missed that typo. Olive oil is the missing ingredient. So sorry about that! 😉 Hope that helps. Thanks for the comment.

        Reply

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    After healing my own auto-immune disease and starting an International food company, I have since made it my goal is to help as many people as I can switch to a more plant-based diet and to make healthier food choices. Certified in plant-based nutrition.

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