Arame Cabbage Salad with Tahini Dressing

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!

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ARAME CABBAGE SALAD WITH TAHINI DRESSING RECIPE

by November-16-2017

Ingredients

• 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

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: 15 hour Cook time: Total time: Yield: 4 side salads