California Wakame Salad with Red Cabbage and Carrots

This salad is really more of a slaw and has become our go-to side dish. It's easy to make on the road, at the campsite, stays fresh in the fridge for a few days (and even gets better as it marinates in the dressing). It's our take on the seaweed salad -- and it's very forgiving. Toss in any fresh veggies you'd like. We love it with this tahini dressing, but any seed or nut butter can replace the tahini.

Makes 6-8 servings


0.75 ounces (21 g) dried California Wakame (Alaria marginata)

1 red cabbage, sliced

2 carrots, sliced or julienne

1/4 cup scallion, chopped

1 Tbsp toasted sesame seeds (optional)

2 Tbsp sunflower seeds or peanuts (optional)

Cilantro to garnish

For the tahini dressing:

¼ cup tahini

2 Tbsp lemon juice

2 Tbsp water

1 Tbsp soy sauce

1 Tbsp rice vinegar

1 tsp maple syrup

1 clove garlic, minced

1 tsp ginger, minced


1. Soak seaweed in warm water for 5-10 minutes to re-hydrate, then blanche by tossing wakame in boiling water for a 10-15 seconds. Rinse in ice bath immediately after removing.
2. Drain wakame and squeeze out excess water. Cut into 1/4-inch-wide strips.
3. Stir together dressing ingredients.
4. Toss wakame, cabbage, carrots, and scallions with dressing and sprinkle salad with sesame seeds, sunflower seeds, or peanuts as desired. Top with cilantro.