Recipe courtesy of Vegan Fusion World Cuisine

35 Minutes prep / 3-4 servings

Salad

2 cups purple cabbage, julienned, 2 ” long

1 cup grated carrots

1 cup fresh or frozen corn

1 cup diced red bell pepper

1 cup of Arame, soaked in warm water until soft; then drained

1/2 cup diced green onion

2 tablespoons minced cilantro

2 tablespoons diced pickled ginger

Dressing

1/2 cup water

1/4 cup freshly squeezed lemon juice

2 tablespoons raw tahini

1 tablespoon agave nectar

1 tablespoon soy sauce, or to taste

crushed red pepper flakes/ diced fresh hot chiles to taste

Soak arame for a minimum of 15 minutes. Drain and rinse very well. Remove as much excess liquid as possible.

Combine all salad ingredients in a large bowl and mix well.

Place all dressing ingredients in a small bowl and whisk well. Add dressing to salad ingredients and gently toss well.

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