As far as we're concerned there's no wrong way to make a Caesar Salad. This recipe was adapted from The First Mess, and we are absolutely smitten with it. Seaweed replaces anchovies and blended sunflower seeds add unbeatable creaminess in this plant-based caesar dressing. Top this Caesar slaw with some Organic Seaweed Salt and a handful of Crispy Roasted Umami Chickpeas. This recipe makes extra dressing, but it's so creamy and versatile, that we use it on salads and veggies until we run out!
DRESSING
½ cup raw sunflower seeds (soaked 2 hours)
1 tablespoon Organic Seaweed Seasoning (or Organic Seaweed Salt)
2 tablespoons lemon juice
½ tablespoons nutritional yeast
¼ teaspoons tamari soy sauce
2 teaspoons tahini
1 teaspoon dijon mustard
2 cloves of garlic, peeled
4 tablespoons olive oil
1 tablespoon maple syrup
sea salt and ground black pepper, to taste
¼ cup water, plus extra
PINE NUT "PARM"
½ cup raw pine nuts
2 tablespoons raw sesame seeds
2 teaspoons lemon zest
1 tablespoon nutritional yeast
SALAD
1 large bunch kale, chopped thin
½ lb brussels sprouts
¼ head of green cabbage
1-2 cups Crispy Roasted Umami Chickpeas (option to roast with paprika, tamari, and maple syrup)
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Drain the sunflower seeds and place them in an upright blender. Add the seaweed flakes or seaweed salt, lemon juice, nutritional yeast, tamari, tahini, dijon, garlic, olive oil, maple syrup, salt, pepper, and 1/4 cup of water. Blend on high until you have a smooth mixture. Slowly add more water by the teaspoon until you have a dressing that will run off the back of a spoon. Scrape the dressing into a seal-able container and refrigerate until ready to use.
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For the pine nut “parm”, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper and pulse in a food processor until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside.
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Slice kale, brussels sprouts, and cabbage into slaw-appropriate shreds. Place all veggie shreds in a large bowl and toss with about half of the caesar dressing, a little extra lemon juice, some salt, and pepper. Sprinkle the pine nut “parm” and smoky chickpeas on top to finish and serve immediately.
