Red Cabbage and Apple Salad with Tahini-Ginger Dressing {Vegan + Gluten Free}

liveseasoned_sp15_cabbagesalad-3During 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.

Cabbage and Apple Salad with Tahini-Ginger Dressing

Cabbage and Apple Salad with Tahini-Ginger Dressing


  • 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.


  1. 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.
  2. Add onion, apple, raisins and cherries to cabbage. Mix well.
  3. Pour Tahini-Ginger Dressing over salad and combine thoroughly.
  4. 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.


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