Our favorite seaweed salad. We love this California take on a seaweed salad, with a tahini-lemon-maple-tamari dressing that ties it all together!


8-10 whole leaf pieces of wakame, 6 inches each

1/2 red cabbage, thinly sliced

2 carrots, julienned or thinly sliced

3 scallions, chopped

1/2 bunch cilantro, chopped

1 Tbsp. toated sesame seeds

2 Tbsp. sunflower seeds or peanuts


1/4 cup tahini

1 clove garlic, minced

1 tsp. ginger, minced

2 Tbsp. lemon juice

2 Tbsp. water

1 Tbsp. soy sauce or tamari

1 Tbsp. rice vinegar

1 tsp. maple syrup

Soak wakame seaweed in warm water for 5-10 minutes to rehydrate. If you desire the wakame seaweed even more tender, blanche by tossing in boiling water for 10-15 seconds. Remove and immediately plunge into ice water.

Drain wakame and squeeze out excess water. Cut into thin strips.

Whisk or shake together dressing ingredients. Toss remaining ingredients with tahini dressing and top with sunflower seeds or peanuts.