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
- 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
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
- In a large bowl, mix the chopped celery, red cabbage & cucumber together.
- 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.