Vegan Sesame Caesar
No eggs, anchovies, or additional oils are needed to make a satisfyingly creamy, rich, and fresh salad full of crisp cucumbers and crunchy toasted pepitas.
Vegan Sesame Caesar
Category
Main Course
Side Dish
Servings/Yield
2-4
Author
Helen Park
No eggs, anchovies, or additional oils are needed to make a satisfyingly creamy, rich, and fresh salad full of crisp cucumbers and crunchy toasted pepitas.
Ingredients
6 cup romaine hearts, cut into bite sized pieces
2 Persian cucumbers, thinly sliced
¼ cup Sesame Dressing
1 Tbsp lemon juice
¼ cup Shabazi Pumpkin Seeds or toasted pepitas
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½ cup tahina
2 Tbsp gluten free tamari
½ cup Mirin (Sake or Xiaoxing wine will also work or more water)
2 Tbsp sugar
2 Tbsp miso
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½ tsp salt
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2 Tbsp sesame seeds, toasted
2 Tbsp white vinegar
1 cup pumpkin seeds (pepitas)
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1 tsp Shabazi blend
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¼ tsp fine sea salt
1 tsp vegetable oil
Sesame Dressing – whisk until smooth
Shabazi Pumpkin Seeds –mix and bake at 300F for 10 minutes or until golden brown
Directions
In a big bowl, toss the romaine lettuce, Persian cucumbers, sesame dressing, lemon juice, and Shabazi Pumpkin Seeds (or toasted pepitas) until everything is well coated.
Enjoy the salad cold and crisp.
Recipe Note
Recipe Notes
Most of the ingredients in the recipe are great to have on hand so go ahead and make the whole batch of sesame dressing and Shabazi Pumpkin Seeds (or your favorite blend with pumpkin seeds) and toss them through the fresh salad ingredients you have.
Variations and Ideas
Served with a sliced egg, some crumbled salmon, or leftover rotisserie chicken for an easy dinner or enviable lunch.
If you really like Shabazi or want a carrot option, we have those for you too.
Check out our blog about stocking your fridge with Seasonal Condiments and Dressings.
Questions? Contact helen@laboiteny.com
