Ready to ditch the dull and dive into the most vibrant, crunchy slaw you’ve ever made? Meet Sea Slaw! This isn’t your average coleslaw; it’s a flavor-packed celebration of the sea, featuring chewy wakame seaweed, crisp Napa cabbage, and a rainbow of fresh veggies. All tossed in an irresistibly creamy, savory-sweet peanut dressing, this salad is a showstopper. It’s the perfect side for veggie burgers, a fantastic addition to an Asian-inspired meal, or even a complete light lunch when tossed with noodles. Plus, it’s easily made vegan!
Ingredients
• 1/4 cup / 60g mayonnaise or Vegannaise
• 2 tablespoons / 30ml rice vinegar
• 1 tablespoon / 15ml soy sauce
• 1 teaspoon / 4g sugar
• 1/2 cup / 70g chopped peanuts, salted or unsalted
• 1/4 cup / 5g instant wakame or other dried seaweed
• 2 cups / 225g chopped cabbage, preferably Napa
• 1/2 medium cucumber, peeled, seeded, and thinly sliced
• 1/2 red, orange, or yellow bell pepper, cored, seeded, and thinly sliced
• 1 cup / 25g fresh cilantro leaves
• Salt and freshly ground black pepper, to taste
• Hot red pepper flakes, to taste (optional)
Instructions
1. In a large bowl, whisk together the mayonnaise (or Vegannaise), rice vinegar, soy sauce, sugar, and chopped peanuts to create the dressing.
2. Add the dried wakame, chopped cabbage, sliced cucumber, and sliced bell pepper to the bowl. Toss everything thoroughly to ensure it’s well-coated in the dressing.
3. For the best flavor, cover the bowl and refrigerate for at least one hour, or up to 24 hours. This allows the seaweed to plump up and the flavors to meld.
4. Just before serving, add the fresh cilantro leaves. Toss the slaw again, then taste and season with salt, freshly ground black pepper, and optional red pepper flakes as needed.
Nutritional Information
• Please note that is an estimate and can vary based on the specific and quantities used.
Pro Tips
• For the best flavor, let the slaw rest in the refrigerator for at least an hour before serving. This allows the wakame to rehydrate and the flavors to meld together.
• Don’t add the fresh cilantro until just before serving to keep it from wilting and to preserve its bright, fresh flavor.
• Transform this side into a main dish by tossing it with chilled cooked soba or udon noodles for a hearty and refreshing pasta salad.
• For the brightest green color, use instant wakame. If you can’t find it, any dried seaweed will work, but you may need to rehydrate it in water first according to package directions.
FAQ
Q: How do I make this Sea Slaw recipe vegan
A: It’s simple to make this recipe 100% vegan! Just substitute the regular mayonnaise with a plant-based version like Vegannaise. All other ingredients in the recipe are naturally vegan.
Q: Can I add more plant-based protein to this slaw
A: Absolutely! To boost the protein and make it a more substantial meal, consider adding a cup of shelled edamame, crispy baked tofu, or an extra handful of chopped peanuts.
Q: What can I use instead of soy sauce for a soy-free version
A: For a delicious soy-free alternative, you can replace the soy sauce with an equal amount of coconut aminos. This will maintain a similar savory and slightly sweet flavor profile in the dressing.
Q: How long can I store this vegetarian slaw
A: This Sea Slaw is best enjoyed within 24 hours of making it. You can store it in an airtight container in the refrigerator. The cabbage will soften over time, so it’s crunchiest on the first day.
