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.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning journalism this Passover.
In this age of misinformation, our work is needed like never before. We report on the news that matters most to American Jews, driven by truth, not ideology.
At a time when newsrooms are closing or cutting back, the Forward has removed its paywall. That means for the first time in our 126-year history, Forward journalism is free to everyone, everywhere. With an ongoing war, rising antisemitism, and a flood of disinformation that may affect the upcoming election, we believe that free and open access to Jewish journalism is imperative.
Readers like you make it all possible. Right now, we’re in the middle of our Passover Pledge Drive and we need 500 people to step up and make a gift to sustain our trustworthy, independent journalism.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.
Our Goal: 500 gifts during our Passover Pledge Drive!
