Name: Vegan Sesame Caesar
Yield: 2-4
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; 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; ½ tsp salt; 2 Tbsp sesame seeds, toasted; 2 Tbsp white vinegar; 1 cup pumpkin seeds (pepitas); 1 tsp Shabazi blend; ¼ tsp fine sea salt; 1 tsp vegetable oil

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

Helen Park

Servings/Yield

2-4

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
½ tsp salt
2 Tbsp sesame seeds, toasted
2 Tbsp white vinegar

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1 cup pumpkin seeds (pepitas)
1 tsp Shabazi blend
¼ tsp fine sea salt
1 tsp vegetable oil

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.