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Seaweed Salad with Cabbage on a platter

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
Author Tess Masters



  • 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


  • 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


  1. 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. 
  2. In a large bowl, toss the cabbage, bok choy, drained sea vegetables, and cilantro together.
  3. To make the dressing, whisk the dressing ingredients together in a small bowl. 
  4. Stir the dressing through the salad, cover, and chill in the fridge for 1 to 2 hours to allow the flavors to mesh. 
  5. 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