During a hectic week (like this one), I prepare a few cold salads to satisfy my lunch and snack cravings. I’m not very good at taking breaks once I get into the groove of photo editing. Instead of starving, rely on a few quick and nutritious salads made ahead of time, like this Red Cabbage and Apple Salad with Tahini-Ginger Dressing.
Our friend Nicole sent me home with a big batch of red cabbage and apple salad a couple months ago. I knew I had to share it on Seasoned after I devoured the entire container in less than six hours. The Tahini-Ginger Dressing is SO tasty that I drank a bit of it. Yup. Right from the jar. It’s that good.
Of course today I realized that I should have made this salad this past weekend when my vegan and gluten-free friend was visiting. I never realized how difficult it must be to eat vegan and gluten-free, props to all of you on a strict diet, whatever it may consist of. I should probably mention that when I say diet, I just mean one’s eating habits, not a weight-loss mechanism. On that note, what is your diet? Did you ever stop to consider it? If not, it’s probably not very strict and that’s ok. I was just curious about any rules, guidelines or tidbits you have for eating and why. Once upon a time, I was a pescatarian (vegetarian who also eats fish) and I remember how hard it was to order takeout. Damn you my chicken-wing-loving friends! It’s probably no surprise that I love talking about ingredients, eating habits and anything to do with cooking; entertain me and leave a comment about your diet.
Ingredients
- 1 large head of red cabbage, thinly sliced
- 1 red onion, thinly sliced
- 1 apple, sliced into thin strips
- 1/2 cup golden raisins
- 1/4 cup tart cherries
- 2 tsp. salt
- Tahini-Ginger Dressing
- 1/4 cup tahini (sesame seed butter)
- 3/4 cup orange juice, fresh-squeezed
- 3 tbs. lemon juice, fresh squeezed
- 1 tbs. olive oil
- 1/4 cup garlic chives (or 2 cloves garlic)
- 2-inch piece of fresh ginger root
- 1 tsp. salt
- 1 tsp. black pepper
- **Place all ingredients in a blender and process into a liquid.
Instructions
- Place chopped cabbage into a large bowl. Add salt and massage into cabbage with hands until well combined. Let cabbage sit for 5 minutes while you chop the onion and apple.
- Add onion, apple, raisins and cherries to cabbage. Mix well.
- Pour Tahini-Ginger Dressing over salad and combine thoroughly.
- Chill for at least an hour before serving. Store in fridge for up to 3-5 days.
Cooking at home is the easiest and cheapest way to control your diet. Pack the Red Cabbage and Apple Salad with Tahini-Ginger Dressing in a couple jars and take them to work, on a hike, or to the dog park.
*As I mentioned, I stole this recipe from my friend Nicole who slightly adapted it from this recipe. Nicole adds raisins and tart cherries. She also omits the honey from the Tahini-Ginger Dressing.
I’ve been making this salad since July 2015 right after I gave birth to my 3rd. My midwife shared this with me. Thank you. It never gets old.
That is so great to hear! We’re glad you enjoy it, and love that it’s become a staple.