Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing
Believed by many to have good-luck properties, cabbage (and other cruciferous vegetables) promotes healthy liver function, stimulating the body's natural detoxification process.
Yield: 4 servings
Ingredients:
About 6-7 cups of roughly chopped red/purple cabbage (I used 1/4 of a large cabbage)
1 carrot, shaved with a peeler into 2-3 inch strips
3 celery stalks, chopped
1 red pepper, thinly sliced
2 handfuls of fresh parsley, chopped finely (or use other herb)
Half a batch of Lightened Up Tahini-Lemon Dressing (or make the full batch and save for later)
3-4 tbsp of toasted sesame seeds (or use hemp, sunflower, etc)
Salt & pepper, to taste ( I used Herbamare)
1. Preheat oven to 325F. Toast the seeds for about 8-10 minutes, watching closely. Remove and set aside.
2. Add several cups of water into a kettle and bring to a boil. Lightly rinse the cabbage and slice in half, through the stem. Slice each half, in half again and roughly chop. You’ll want about 6-7 cups.
3. Add chopped cabbage into a strainer in the sink and pour the boiling water over top. Quickly rinse with cold water. This helps soften the cabbage slightly. Roughly dry the cabbage with a hand towel.
4. In a large bowl, mix the chopped celery, pepper, cabbage, shaved carrot, and parsley.
5. Prepare the dressing by whisking all ingredients together in a medium sized bowl. The salad tastes best when the dressing is mixed just before serving, so I suggest you portion out how much salad you will be eating for the meal and then add on your desired amount of dressing & mix well. Wrap up any leftover salad and place in the fridge and do the same with the leftover dressing.
Tags:
Rainbow Salad, cabbage salad, rainbow cabbage salad, tahini lemon dressing
