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!
Prep: 15 minsCook: 5 minsTotal: 20 mins
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
Instructions
- 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.
- While the broccoli is cooking, place the cabbage and arugula in a large salad bowl.
- Crumble feta on top.
- Add toasted pine nuts and cooked broccoli spirals on top.
- 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.
- 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