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Red Cabbage-Asparagus Salad with Tahini Dressing

SUBMITTED BY: GKT

"Crispy, colorful, tangy and delicious. This salad is quick to throw together and is super healthy!"
PREP TIME  30 Min
COOK TIME  3 Min
READY IN  33 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 bunch asparagus, ends trimmed
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 2 tablespoons lemon juice
  • 1 clove minced garlic
  • white sugar to taste
  • 3/4 pound thinly sliced red cabbage
  • 2 radishes, thinly sliced
  • 2 green onions, sliced
  • 2 tablespoons crumbled feta
  • 1/4 cup toasted pine nuts
  • 2 sprigs dill, chopped

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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by 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!!

3 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2007 by andi
This salad was excellent with just a few changes. I mixed up the cabbage, radishes, green onion, and tahini dressing early in the day and let that sit in the fridge. Later on I thought it needed a little something, so I added about 2 Tbsp of mayo and 1 Tbsp of apple cider vinegar. That was much better. I didn't add the dill because I didn't think it was a good dish for dill and I subsituted sliced almonds for the pine nuts. Before serving I cooked the asparagus and added that along with the feta cheese. Other than that, the only other addition I made was chicken. I grilled two marinaded chicken breasts and then thinly sliced them (still warm) onto the salad. So good. My husband loved it. Next time we decided we're going to try adding some golden raisins and bleu cheese intead of feta.

2 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2007 by trollmother
excellent! i try to cook w/ fresh veggies daily, & this was a perfect springtime salad! i maybe doubled the feta & pine nuts, & next time will double the green onion as well.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 161

  • Total Fat: 9.8g
  • Cholesterol: 4mg
  • Sodium: 76mg
  • Total Carbs: 15.2g
  •     Dietary Fiber: 5.5g
  • Protein: 8g

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