Cabbage Crunch Salad With Lemon Tahini Dressing
Cabbage crunch salad is a great side dish that's refreshing, tangy, and full of texture. With crisp cabbage, toasty almonds, and a zippy lemon tahini dressing, this one hits all the right notes. It's naturally dairy free, gluten free, and easy to customize based on what you have on hand.
Ingredients
Cabbage Salad
- 8 cups thinly sliced green cabbage see notes below
- 2 tablespoons black sesame seeds
- ¼ cup toasted sliced almonds
Lemon Tahini Dressing
- 2 tablespoons olive oil
- zest and juice of 1 small lemon 2 tablespoons lemon juice
- 1 tablespoon mellow white miso
- 1 tablespoon tahini well stirred, not the dry stuff at the bottom of the jar
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- pinch of kosher salt to taste
Instructions
- Make the dressing. Whisk all dressing ingredients together in a small bowl until smooth.
- Dress the base. Add the sliced cabbage and sesame seeds to a large bowl. Pour the dressing over the cabbage and use your hands to massage it in. This helps tenderize the cabbage.
- Top and serve. Sprinkle with toasted almonds right before serving and enjoy!
Notes
Use a mandoline slicer for consistent, paper-thin slices (just don’t forget the protective glove so you don't lose a fingertip).
See the blog post for helpful tips, storage, and serving ideas.