Clean eating Food for healing Nutrition Vegetarian

Seeing Red: Red Cabbage Salad with Lemon Tahini Dressing

With all the beautiful Fall colors now coming into play, it’s only right that I post something about that most gloriously autumnal vegetable – red (or purple) cabbage.

In England, red cabbage is mainly served braised as a side dish to roasted meat and is slow cooked with spices like nutmeg, cinnamon as well as with apple, onions and a little vinegar.  My mother in law makes a signature red cabbage side dish which she cooks ahead of time to allow all the rich flavors to develop.  Unbelievably good.

I had a big head of red cabbage in the fridge today and although it’s Fall here in NYC, we’re having a pretty hot Indian Summer this week.  I wanted to make a chilled salad with the red cabbage and remembered one I’d previously made with a refreshing tahini dressing. SO GOOD!!

Red cabbage has so many nutrients beneficial to our health that I’ll have to list them as follows:

  • Phytochemicals: natural plants chemicals that have disease prevention or protective properties
  • Antioxidants
  • Vitamins and Minerals including Thiamin, Riboflavin, Folate, Calcium, Manganese, Magnesium, Iron, and Potassium  as well as vitamins, A,E,K and the B vitamins
  • Dietary fiber



Red Cabbage Salad with Lemon Tahini Dressing

Serves 4


About 6-7 cups of roughly chopped red/purple cabbage

1/2 large cucumber, peeled & chopped

3 celery stalks chopped

2 tbsp dried cilantro

1/4 cup of tahini sauce mixed with 1/2 lemon squeezed

Salt and Pepper



  1. In a large bowl, mix the chopped celery, red cabbage & cucumber together.
  2. Prepare the dressing by whisking all the other ingredients together in a medium-sized bowl. Dress the salad just before serving and sprinkle with dried cilantro and black pepper.


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