Crunchy Cabbage Salad with Tahini-Lime Dressing
#salad
#crunchy
#cabbage
#tahini-lime
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- large or small English cucumbers or Persian cucumbers 1-2
- romaine lettuce ½ head
- thinly sliced or shredded cabbage of a medium cabbage from 0.33 cup
- Tahini-Lime Dressing 4-5 tbsp
- roasted sunflower seeds or roasted almonds or nuts of choice, chopped ½ cup
- Kosher
📝
If you have raw sunflower seeds, toast them first for the best flavor. Spread out on a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes, stirring once or twice. Or toast in a dry skillet over medium heat for 3 to 5 minutes until they smell nutty. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more variety, add on broccoli sprouts, sliced cherry tomatoes, shaved fennel, or shredded carrots. Add some hemp seeds for healthy fats and protein.
-
1Gather: large or small English cucumbers or Persian cucumbers , romaine lettuce , thinly sliced or shredded cabbage of a medium cabbage from , Tahini-Lime Dressing , roasted sunflower seeds or roasted almonds or nuts of choice, chopped , Kosher salt and freshly cracked black pepper.
-
2Finely dice the cucumber or thinly slice into half moons.
-
3In a serving bowl, combine the lettuce, cabbage, and cucumber. Toss to combine.
-
4If the Tahini-Lime Dressing is too thick, whisk in a spoonful of cold water to thin it out.
-
5Spoon 4 tbsp of the Tahini-Lime Dressing on the salad, and toss to coat. If it needs more dressing, add another 1-2 tbsp. Scatter the sunflower seeds on top. Season to taste with salt and pepper.