Description
A fresh and nutritious salad combining shredded cabbage, crunchy walnuts, and a creamy tahini dressing.
Ingredients
Scale
- 4 cups shredded green cabbage (substitute with napa cabbage for milder flavor)
- 2 cups shredded iceberg lettuce (swap with romaine for more nutrition)
- 1 large cucumber (opt for English cucumbers for fewer seeds)
- 1 cup toasted walnuts (substitute with pecans or almonds if desired)
- 1 cup dried apricots (raisins or cranberries can be used instead)
- 1 can (15 oz) drained white beans (cannellini beans work beautifully)
- 1 cup cooked farro (skip for lighter salad or substitute with quinoa)
- 1/4 cup tahini (substitute with sunflower seed butter for nut-free option)
- 1 large lemon (juice only)
- 1/4 cup finely chopped parsley
- to taste salt
- to taste pepper
Instructions
- Shred approximately 4 cups of green cabbage and 2 cups of iceberg lettuce. Dice 1 cucumber and roughly chop 1 cup of dried apricots.
- Preheat your oven to 350°F (175°C) and toast 1 cup of walnuts for about 5-7 minutes until fragrant and slightly golden.
- If using farro, rinse 1 cup and cook with 3 cups of water until tender, about 25-30 minutes. Drain and cool.
- In a large mixing bowl, combine all salad base ingredients and gently toss.
- In a separate bowl, whisk together dressing ingredients until smooth and creamy.
- Pour the dressing over the salad base and gently toss to coat all ingredients.
- Serve immediately, either chilled or at room temperature.
Notes
- This salad can be modified based on personal taste preferences by changing ingredients or dressings.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg