Hearty Super Crunch Salad Boats have chopped sunflower seeds, and a creamy, tangy sauce spiked with ume plum vinegar and sesame furikake seasoning. Topped with sliced tomato and avocado, they're crunchy, juicy, and fun to eat in cabbage leaves.
Use a large fork to mash brown rice on a plate. Coarsely chop sunflower seeds. Dice celery and dill pickle and slice lemon zest, parsley, and dill.
Place the brown rice, sunflower seeds, celery, lemon zest, parsley, and dill in a bowl with vegan mayonnaise, Bragg's liquid aminos, pepper, furikake, and ume plum vinegar. Stir to mix.
Prepare cabbage leaves and topping
Slice tomatoes and avocado. Lay out 8 cabbage leaves.
Assemble salad boats
Divide sunflower crunch filling between cabbage leaves. Top each serving with sliced tomato and avocado. Sprinkle with furikake as desired.
Serve
Serve furikake salad boats right away or chill in the refrigerator to eat later.
Store
Store super crunch salad boats in the refrigerator in a covered container for up to three days. Don't add extra furikake sprinkle until just before serving. Do not freeze.
Notes
IngredientsFurikake is essential for the recipe and there isn't any substitute.Ume plum vinegar can be replaced with red wine vinegar or another fruity vinegar. Season with a little salt to compensate for the saltiness of ume vinegar.Parsley and dill are best fresh in this recipe. If substituting other herbs like cilantro, mint, or basil, make sure they aren't dried.PreparationEasily separate cabbage leaves by removing the core first. Then place the head of cabbage in a large bowl of water or hold it under running water. Gently coax the cabbage leaves open while water runs in between the layers.Soak sunflower seeds for 30 minutes or sprout them before making the recipe.Select short-grain whole brown rice as other types won't mash as well or be chewy enough.Warm leftover cold rice to room temperature or heat gently to make mashing easier.Chop pickles into small dice and squeeze out the juice before adding them to the recipe.Taste the salad filling after mixing and add more ume plum vinegar or a squeeze of lemon if desired. Keep in mind the ume vinegar is salty, as well as the furikake sprinkled on top of the salad boats.StoringStore super crunch salad boats in the refrigerator in a covered container for up to three days. Don't add extra furikake sprinkle until just before serving. Do not freeze.