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rainbow cabbage salad

Rainbow Cabbage Salad Recipe

Print Recipe
A vibrant rainbow cabbage salad with a creamy ginger tahini dressing.
Course Appetizer, Salad, Side Dish
Keyword easy salad, easy vegan recipes, eat the rainbow, live longer, longevity series, vegan salad
Prep Time 15 minutes
Cook Time 0 minutes
Servings 8
Calories 127.9
Author carleigh

Equipment

  • chopping board
  • knife
  • Salad bowl
  • Cup or jar
  • Whisk

Ingredients

For The Dressing

  • ½ cup tahini
  • ½ lemon juiced
  • 1 clove garlic minced
  • ½ thumb ginger minced
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • 2 tbsp warm water
  • ½ tsp salt

For The Salad

  • ½ head red cabbage diced
  • ½ cucumber thinly sliced
  • 1 carrot ribboned
  • 1 ½ cups cilantro diced
  • 1 red bell pepper thinly sliced
  • ½ cup cashews

Instructions

  • Combine dressing ingredients in a jar and whisk until smooth. Taste and adjust salt and sweetness as needed.
  • Combine all salad ingredients in a large bowl with the dressing. This will keep in the fridge for up to 3 days.

Nutrition

Calories: 127.9kcal | Carbohydrates: 11.8g | Protein: 3.9g | Fat: 8.5g | Saturated Fat: 1.2g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 3.2g | Sodium: 204.1mg | Potassium: 310.8mg | Fiber: 2.8g | Sugar: 5g | Vitamin A: 2560.1IU | Vitamin C: 55.1mg | Calcium: 59.4mg | Iron: 1.3mg