Seaweed & Cabbage Salad
November 14, 2017
This seaweed salad with cabbage is a delicious light dish for lunch or dinner. This salad is loaded with nutrients, and is vegan, gluten-free, and allergy-free.

Seaweed & Cabbage Salad
This seaweed salad with cabbage is vegan, gluten-free, and allergy-free, is loaded with nutrients, and is really light and delicious for a meal or side.
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 to 6
Ingredients
salad:
- 1 (1oz) pack mixed sea vegetables
- 2 cups shredded napa cabbage (savoy cabbage)
- 1 cup chiffonaded baby bok choy
- 1/4 cup finely chopped cilantro
- 2 tablespoons shelled hemp seeds
dressing:
- 5 tablespoons rice vinegar
- 2 tablespoons coconut aminos
- 2 tablespoons fresh lime juice
- 1 tablespoon coconut nectar
- 2 tablespoons minced ginger
- 1 clove garlic, minced
Instructions
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In a bowl, cover the dry sea vegetables with filtered water, and let stand for 5 to 10 minutes until hydrated. Drain, and set aside.
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In a large bowl, toss the cabbage, bok choy, drained sea vegetables, and cilantro together.
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To make the dressing, whisk the dressing ingredients together in a small bowl.
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Stir the dressing through the salad, cover, and chill in the fridge for 1 to 2 hours to allow the flavors to mesh.
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Serve topped with hemp seeds.
Recipe Notes
Recipe from Sweet, Savory & Free by Debbie Adler, copyright © 2017.
Photo by Trent Lanz; styling by Alicia Buszczak
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