Red Cabbage-Asparagus Salad with Tahini Dressing

Red Cabbage-Asparagus Salad with Tahini Dressing

18 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    3 m
  • Ready In

    33 m
GKT
Recipe by  GKT

“Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Bring a large pot of salted water to a boil over high heat. Blanch asparagus until just tender, drain, and immediately plunge into ice water to stop the cooking process. When the asparagus is cold, drain and slice on the diagonal into 1-inch pieces.
  2. In a small bowl, stir together tahini, water, lemon juice, and garlic. Stir in sugar to taste.
  3. Toss together asparagus, red cabbage, radishes, green onions, feta, pine nuts, and dill in a large bowl. Pour in tahini dressing and mix to combine.

Share It

Reviews (18)

Rate This Recipe
Anna Banana
22

Anna Banana

THIS RECIPE IS AMAZING! The most important ideas/comments/notes are: 1. The dressing IS incredible! I've been looking for the perfect lemon tahini dressing ever since I ate at Mountain Oasis in Flagstaff, Arizona, and this one is a close second! I doubled it and saved the rest for a simple green salad the next day. 2. I added about a cup of thinly sliced jicama to add another color, flavor, and crunch to this dish. I'm considering a beet, as well, for next time. 3. I used the feta as an optional topping. I used one dish of plain feta and one with a mixture of the feta and dill (I omitted the dill from the raw recipe). 4. Leaving the mixture in the fridge for a couple of hours does help the flavors blend better than serving it right away. 5. A pinch of celery salt is nice to add, as well, upon serving. 6. Next time, I'm going to toast some pecans with some sugar and cayenne to add as another optional topping. To toast: Make sure all nuts are coated with butter before sprinkling the sugar and cayenne (VERY LITTLE cayenne goes a long way!). Spread them in a single layer at 375 degrees for 10-15 minutes (until you can smell them . . . mmmmm!). 7. This recipe still deserves five stars, even though I tweaked it a little! It's nice and simple and tasty!

jennifer c.
8

jennifer c.

This salad tastes way better on the second day! It was pretty good the evening I made it but when I brought it for lunch the second day it was even better. (If you intend to keep it over night don't add the cheese until you are ready to serve individual portions as it will start to run when it mixes witht the dressing.) The cabbage was just too crisp the first time around, after it had a chance to soften up in the fridge overnight and mingle with the dressing it was just right. It might have helped if I had sliced the cabbage a little thinner....but I tried to keep it about the same size as the asparagus. I doubled the amount of the dressing because I LOVE, LOVE, LOVE Tahini! The dressing is very good; I plan to use it as a topping for other salads in the future. The dill...I'm still undecided about; which is why I only gave it 4 stars. I'm not a huge dill fan but that's just me. I think mint might be an interesting option, we'll see next time as I plan to make this again. Very simple, colorful and tasty salad!!

JRFRAHM
7

JRFRAHM

I loved this! So much better than typical cole slaw (probably because I love tahini). I unfortunately did not have any feta on hand (but I think it would be even better with it), and I replaced the asparagus with broccoli prepared exactly as the asparagus would be because I didn't have any asparagus. My husband told me he wanted me to add Chulula next time to give it a kick, which I will try, but I'm still giving this five stars because I've eaten it all week and the flavors get better every day in the fridge!

More Reviews

Similar Recipes

Spinach Salad with Warm Bacon-Mustard Dressing
(86)

Spinach Salad with Warm Bacon-Mustard Dressing

Red Cabbage Salad II
(61)

Red Cabbage Salad II

Roasted Asparagus and Yellow Pepper Salad
(48)

Roasted Asparagus and Yellow Pepper Salad

Lobster Salad with Red Devil Dressing
(6)

Lobster Salad with Red Devil Dressing

Kale and Cucumber Salad with Lemon Tahini Dressing
(8)

Kale and Cucumber Salad with Lemon Tahini Dressing

Red Cabbage Salad
(7)

Red Cabbage Salad

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 9.6 g
  • 15%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 90 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spinach Salad with Warm Bacon-Mustard Dressing

>

next recipe:

Red Cabbage Salad II