This is a large sea veggie salad rich with wakame, spirulina, kelp, sesame seeds, sesame oil and locally grown greens, made into a sandwich by harnessing the power of large cabbage leaves (substituted for bread). Queer Vegan Food is all about crossing boundaries, transgressing social culinary norms and straddling multiple identity categories. With that in mind, I ask you to accept that this is not a salad, but rather a sandwich. Or call it whatever you will–make it, and I bet you’ll agree with me that it’s absolutely healthfully delicious!

Raw Vegan Cabbage-Sea Veggie Sandwich

Close-up of the filling: spirulina-coated sea veggies, greens, almonds and more!

Ingredients:

Sandwich filling:

3 cups chopped greens (I used kale and romaine)

1/2 cup chopped cabbage

1/2 cup pre-soaked wakame

1/4 cup nori strips (optional)

handful raw almonds (optional)

1/4 cup chopped plain tofu (optional)

2 tsp sesame seeds (optional)

Spirulina dressing:

1 tsp Apple Cider Vinegar

1 Tbs spirulina

1-2 tsp olive oil or sesame oil

dash high-quality salt

dash kelp flakes

Cabbage “bread”:

4-6 large/medium outer cabbage leaves

Instructions:

Toss all salad ingredients and mix in spirulina dressing in a large salad bowl. Use large cabbage leaves to make sandwiches out of the salad filling. Enjoy!