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.
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