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Red Cabbage Salad with Creamy Tahini Dressing

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Alkaline, Vegan
Keyword: cabbage, healthy, low fat, salad
Servings: 2 portions
Calories: 341kcal
Author: Tina


  • 1/2 small red cabbage, shaved or grated
  • 2 stalks of celery, sliced thinly
  • 2 medium carrots, grated or julienned
  • 1 apple, julienned
  • 1 red bell pepper, sliced fine
  • 1/3 cup fresh herbs, chopped fine, I used dill

Creamy Tahini Dressing

  • 5 oil free sun dried tomatoes, chopped fine after soaking in water
  • 1/4 to 1/2 cup soaking water from the tomatoes
  • 2 Tbsp tahini
  • 2 to 3 Tbsp lemon juice
  • 2 soft medjool dates, pitted
  • 1/2 tsp smoked paprika optional
  • sea salt to taste
  • 1 tsp dulse flakes adds saltiness and iodine


  • Mix all the grated, chopped vegetables in a big bowl. 
  • Add all the dressing ingredients to a small blender and blend into a creamy sauce. Season more if needed with salt and black pepper. 


I like to leave it in the fridge for a few hours to let it all come together. You can eat it as is, I also like to use little salad leaves like from a baby romaine to scoop it with.