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



  • 1 cup broccoli stalks, spiralized blade C (about 23 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


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


  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