Tangy, creamy, toasted, crunchy, nutty and fresh, this Arame Cabbage Salad with Tahini Dressing is really healthy and tasty. It's different than any salad you've ever had, I can guarantee it. The ume plum vinegar is the key to this unique flavor.
Ume plum vinegar (aka Ume Su) is brine from umeboshi. Umeboshi is pickled ume plums and shiso (aka beef-steak leaf). Two ingredients we rarely see or use in the US. As you might expect from a product that undergoes a strenuous salting and pickling process, umeboshi is both salty and sour. Some would even describe it as astringent.
Ume & Umeboshi are rich in potassium, manganese, and fibre. They help alleviate common digestive issues such as dyspepsia and bloating.
The other main ingredient in this salad is seaweed. I chose arame. Seaweed is a wonderful ingredient in a plant-based diet. In fact, it has been a staple in Asian cultures since ancient times, and 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, by itself, it doesn't always appeal to the taste buds.
This salad is a great option for those of you that 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 tones.
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.
In addition to delicious ume plum vinegar, tahini is essential to this dressing. The tahini adds a thickness (without cream or mayo) and sesame oil adds an earthy toasty element to balance the salty sour taste of the ume plum vinegar and ocean taste of the arame.
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!

- ½ red cabbage head, julienned
- ½ bell pepper, thinly chopped
- 1 carrots, shaved
- 2 green onion, thinly sliced
- ¼ cup dry arame, soaked in hot water
- ¼ cup sesame seeds, toasted
- 1 lemon, juiced
- ¼ cup toasted sesame oil
- ¼ c ume plum vinegar
- 2-3 tablespoon tahini
- pinch sea salt
Prep time: Cook time: Total time: Yield: 4 side salads
Kerstin
Do you think any other type of seaweed would work well also? I live very far from any Asian stores and am thinking of the dulse flakes and wakame I already have in the pantry...
Juli Novotny
I don't think the texture and flavors will work. And I would hate for you to waste any expensive seaweed. Try ordering it on amazon.
Thanks for comment! Hope that helps.
Juli
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