Spiralized Broccoli Cabbage Salad + Tahini Ginger Dressing

Have you ever checked the free section on Craigslist? I have. Like 5 minutes ago and there is this adorable little kitten that is free and needs a good home. I kind of love him and need him?! Except I’m not a cat person and know nothing about cats…

I always thought if I would get a pet it would be a dog. Or a fish. But this cat is so cute and we have a Stewart Little that comes to visit us every night, so I think this kitten would be kinda perfect.

One summer when I was about 10 there were these stray kittens prancing about down the shore. We had our sights on this perfectly orange one. My friend’s mom told her that if she caught one, she could keep it. We spent the whole summer coordinating the neighborhood kids to catch it, jumping over fences, using laundry baskets, setting out tuna fish to no avail. At least it kept us entertained for hours. I’m starting to wonder if her mom knew we’d never catch it and she was actually just a genius.

I’m pretty sure if I tell my kids at that age that they can keep a stray animal if they catch it the’ll come home with a raccoon. But isn’t he so cute with his little dark eyed mask? Like he had a rough night and his mascara is smudged?

And then I’d probably let them keep it until Jaryd came home and talked some sense into me. But then again, I am the mom who embalmed a crab carcass…

Aaaand I just voiced my thoughts to Jaryd and he pretty much just nixed any concept that a cat, or any pet for that matter. What a buzzkill. So long Sylvester, I hope you find a forever family.

If I was going to appropriately name this salad, it would probably be at least 10 words long. I want to name every single component of this bad boy because honestly, I don’t know which part is my favorite.

Is it the spiralized broccoli stalk? Yep. Is it the feta? Uh huh. Is it the TOASTED PINE NUTS?!!! Of course, that’s a given. Or is it, it’s the… wait for it… tahini ginger wasabi dressing?! YAAAAS, you heard right. All of it. Is in one bowl. And it is kinda life changing.

I know you’re going to love this Cabbage Salad with Tahini Ginger Dressing because it is jammed with goodies and the dressing is quite possibly the best ever. Like ever ever. Here’s how you make it:

Place the spiralized broccoli stalk in a pan with coconut oil over medium-high heat.

While the broccoli is cooking, place the cabbage and arugula in a large salad bowl. I ended up using my spiralizer to cut up my cabbage. It’s just so quick and easy! You can definitely use a knife as well.

Add crumbled feta and toasted pine nuts to the top of the salad. When the the broccoli spirals are softened and golden brown, add them to the salad.

In a separate jar (with a lid), place the tahini, extra virgin olive oil, ginger, wasabi powder, agave, sea salt, and white pepper. Place the lid on and shake it up.

Drizzle the salad with the dressing and toss to combine.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Cabbage Salad with Tahini Ginger Dressing

This Spiralized Broccoli Cabbage Salad with Tahini Ginger Dressing is such a fun and flavorful salad to spruce up your weekday eats!

Recipe by:Lindsay Grimes

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Prep: 15 minsCook: 5 minsTotal: 20 mins

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Ingredients

Salad

• 1 cup broccoli stalks, spiralized blade C (about 2–3 stalks)
• 1 T. coconut oil, for frying the broccoli
• 1/2 purple cabbage, chopped
• 2 cups arugula
• 4 oz. feta, crumbled
• 1/3 cup pine nuts, toasted

Dressing

• 2 T. extra virgin olive oil
• 1 T. tahini
• 1 T. agave nectar
• 1 – 1.5 t. freshly grated ginger
• 1/2 t. wasabi powder
• 1/8 t. sea salt
• dash white pepper

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Instructions

1. Place the spiralized broccoli stalk in a pan with coconut oil over medium-high heat. Cook for about five minutes, stirring occasionally. They should soften a bit and turn golden brown.
2. While the broccoli is cooking, place the cabbage and arugula in a large salad bowl.
3. Crumble feta on top.
4. Add toasted pine nuts and cooked broccoli spirals on top.
5. In a jar (with a lid), place the tahini, extra virgin olive oil, ginger, wasabi powder, agave, sea salt, and white pepper. Place the lid on and shake it up.
6. Drizzle the salad with the dressing and toss to combine.

Nutrition Info:

• Serving Size: 4
• Calories: 237
• Sugar: 7g
• Sodium: 431mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Carbohydrates: 14g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 25mg

© The Toasted Pine Nut

Enjoy!! xo

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