Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing
Yield: 4 servings
About 6-7 cups of roughly chopped red/purple cabbage (I used 1/2 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)
Here are my notes on it.
Cut up your cabbage. My small red cabbage used 1/2 a head. Cut it into quarters, then easily cut the corner of the wedge off to remove the core.
Peel your carrots, then use the peeler to shred them into manageable strips.
Cut up a few ribs of celery
And a bell pepper
Then half a bunch of parsley
Then throw it all in a bowl
Give it a toss
Plate it up
Get going on your sauce now
Lightened Up Tahini-Lemon Dressing
Yield: Just under 1 cup of dressing
1/4 cup Tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup Nutritional yeast or a bit more, to taste
2-4 tbsp Extra virgin olive oil, to taste
1 tsp kosher salt + freshly ground black pepper, or to taste
3 tbsp water, or as needed
1. In a food processor or blender, add all ingredients and process until smooth. Makes just under 1 cup.
Nutritional yeast is tasty in a lot of different things. It has a mild nutty flavor reminiscent of parmesan cheese. It’s great sprinkled on popcorn with salt and garlic powder and butter, and also crucial for this sauce recipe. Grocery stores with robust bulk bins tend to have this. Our local Fred Meyer carries it as well as most of the natural food and high end grocery stores in the area.
I topped ours with some sauteed shrimp.