Rainbow Cabbage Salad with Tahini-Lemon Dressing

This colorful salad is delicious as a main course or side dish. The nutritional punch of colors makes it full of beta-carotene, calcium, and a bevy of vitamins. Arrange the ingredients alongside one another and drizzle with the dressing, or mix them all together for a mixed-up delicious rainbow of a salad.

Serves 4

3 tablespoons toasted sesame or sunflower seeds
6 cups red cabbage, roughly chopped (about 1/4 large cabbage)
1 large carrot, peeled then shaved (using the peeler) into 2-3 inch strips
3 celery stalks, leaves removed, chopped
1 red bell pepper, seeded and thinly sliced
2 handfuls of fresh flat-leaf parsley, finely chopped
tahini-lemon dressing
4 ounces tahini
1 garlic clove
Juice of 1/2 lemon
Pinch of cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 325 F. Using a rimmed baking sheet, toast the seeds for 8 to 10 minutes, watching closely. You can also use a toaster oven until the seeds start to darken, or sauté them without oil in a small pan until they brown and become fragrant, about 5 minutes. Remove and set aside.

Boil 8 cups of water while you chop the cabbage. Slice cabbage in half through the stem. Slice each half in half again and chop roughly. Place the chopped cabbage into a strainer over your sink and pour the boiling water over it. Rinse quickly with cold water. Dry the cabbage roughly with a (dark-colored) hand towel or in a salad spinner.

In a large bowl, mix together the celery, pepper, cabbage, shaved carrot, and parsley.

Place all the dressing ingredients in a blender. Add enough water to make a dressing consistency. Add the dressing to the cabbage salad just before serving.

From Mayim’s Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Rainbow Cabbage Salad with Tahini-Lemon Dressing

Thank you!

This article has been sent!