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Red Cabbage salad with Tahini Lemon Dressing

Red Cabbage salad with Tahini-Lemon Dressing

  • Author: The Green Creator
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 3-4 1x
  • Category: salad, dinner, lunch, quick
  • Cuisine: healthy, vegan, raw, raw vegan, plant based, vegetarian,


If you think it is impossible to make a delicious salad with raw red cabbage think again. This amazing vibrant crunchy salad with a perfect tahini lemon dressing is delicious!


  • half a small roughly chopped purple cabbage
  • half a small cauliflower, cut into pieces and steamed
  • 2 carrots, chopped in thin slices
  • 3 celery stalks, chopped
  • 1 red pepper, thinly sliced
  • 34 tbsp of hemp seeds and pumpkin seeds
  • For the lemon tahini dressing:
  • 1 large garlic clove
  • 1/2 cup fresh lemon juice
  • 1/4 cup tahini
  • 1 tablespoon water
  • 3 to 4 tablespoons nutritional yeast, to taste
  • 2 to 3 tablespoons extra virgin olive oil, to taste
  • 1/2 teaspoon Celtic sea salt
  • 2 teaspoons of fresh parsley, chopped finely (or use other herb)


  1. Lightly rinse the cabbage and slice in half, through the stem. Slice each half in half again remove the stem and chop roughly.
  2. Let the chopped cabbage soak in some apple cider vinegar for about 20 minutes. Then add the chopped cabbage into a strainer and rinse very well. Dry the cabbage with a hand towel or salad spinner.
  3. In a large bowl, mix the chopped celery, pepper, cabbage, and carrot.
  4. Prepare the dressing by mixing all ingredients together in a blender. Combine the salad with the cauliflower and dressing and serve.