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A serving of Crispy Zesty Green Cabbage Crunch Salad with Lemon-Tahini Dressing in a rustic bowl, showcasing its vibrant green and orange colors.

Crispy Zesty Green Cabbage Crunch Salad with Lemon-Tahini Dressing

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This vibrant green cabbage crunch salad is your new go-to for a burst of freshness, flavor, and incredible texture. Featuring thinly sliced green cabbage, crisp carrots, and fresh herbs, all tossed in a bright, tangy lemon-tahini dressing, it’s a symphony of satisfying crunch in every bite. Perfect as a quick lunch, a vibrant side dish, or a light dinner, this recipe is naturally gluten-free and easily customizable. It’s not just a salad; it’s an experience of wholesome deliciousness that comes together in mere minutes, proving that healthy can be utterly irresistible.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium head green cabbage (about 2 lbs), very thinly sliced or shredded
  • 2 large carrots, peeled and shredded or julienned
  • 1/2 red onion, very thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped (optional)
  • 1/4 cup toasted sunflower seeds or slivered almonds (optional, for extra crunch)
  • For the Lemon-Tahini Dressing:
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice (from 1-2 lemons)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon maple syrup or agave nectar
  • 1/4 teaspoon ground cumin
  • 1/4 cup cold water (or more, for desired consistency)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the vegetables: In a very large bowl, combine the thinly sliced green cabbage, shredded carrots, thinly sliced red onion, chopped parsley, and cilantro (if using).
  2. Make the Lemon-Tahini Dressing: In a small bowl or jar, whisk together the tahini, fresh lemon juice, olive oil, minced garlic, maple syrup, and ground cumin. Gradually add the cold water, whisking constantly until the dressing is smooth and reaches your desired creamy consistency. Season with salt and freshly ground black pepper to taste.
  3. Combine and Toss: Pour the dressing over the prepared vegetables in the large bowl. Using tongs or clean hands, thoroughly toss the salad until all the vegetables are evenly coated with the dressing.
  4. Serve: Taste and adjust seasoning if needed. If using, stir in the toasted sunflower seeds or almonds just before serving for maximum crunch. Serve immediately as a refreshing side or light meal.

Notes

For best results, slice the cabbage as thinly as possible for a tender yet crunchy texture. A mandoline slicer works wonders! This salad is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. If making ahead, keep the dressing separate and toss just before serving. Feel free to add other crunchy vegetables like bell peppers or radishes, or a plant-based protein like chickpeas for a more substantial meal.

  • Author: Cook Reel
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish
  • Method: Tossing & Mixing
  • Cuisine: Modern Health-Conscious

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 7g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 7g
  • Cholesterol: 0mg

Find it online: https://cookreel.com/vibrant-green-cabbage-salad-recipe/

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