Creamy Coleslaw with Arame

An original recipe by Sarah Dochow of Nurture Nutrition


2 pounds cabbage, green or purple (or both)

1 1/2 teaspoons sea salt

2 teaspoons honey

1/4 cup apple cider vinegar (if you use raw, you'll add probiotics to your salad!)

1/3 cup diced red onion

1/4 cup dried arame seaweed

1/2 cup mayonnaise

1 teaspoon Dijon mustard

1/2 teaspoon caraway seeds

1/4 teaspoon black pepper

2 carrots, grated


  1. Cut your cabbage right down the middle. Make a V-shaped notch in the center to remove the hard, white core. Take the cabbage that is left and cut it into quarters. Turn it on its side and chop into 1/8 inch strips. Add the salt to your cabbage and mix. Put your salted cabbage in a colander and put the colander on a plate. Put a bowl on top of the cabbage and put some cans in it for weight. Allow the cabbage to sweat for about an hour.
  2. Meanwhile, whisk the honey and apple cider together, and add the diced red onion to it. Allow to sit while the cabbage is resting. This helps take away some of the pungency from the red onion.
  3. Next, take your dried seaweed and soak it in cool water for 15 minutes. Drain and set aside.
  4. Mix the mayonnaise, mustard, caraway seeds, and black pepper together and set aside.
  5. Once the cabbage is ready, squeeze out extra moisture with your hands and put in a large bowl. Add the carrots, marinated onions, rehydrated seaweed, and mayonnaise mixture to the bowl and stir well. Store in the refrigerator.  

Find the original recipe at The Daily Dietribe.