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My favourite colourful winter salad

I had promised myself to make it a weekly feature. Words written on the sand: my last recipe of the Healthy every week project belongs to the beginning of December. This is just one of my biggest shortcomings: I tend to forget these commitments related to healthy, light food… Thank goodness there is someone who occasionally reminds me of this project… who? my scale and the slightly-too-tight jeans after the glorious Christmas celebrations and the Belgium trip. But now we’re back to normal rhythms, and it is time to blow the dust off this good habit, the Healthy every week recipes.

Cabbage winter salad

The recipe I’m sharing today has quickly become my favourite winter salad, I can never get tired of it: it might be for the warm and crisp seeds which are a nice contrast to the cold cabbage and carrots, or maybe for the yogurt and tahini dressing that – despite being light and healthy – gives me that thrill of exoticism and self-indulgence.

Sometimes instead of tahini I’d use a tablespoon of a pretty pungent mustard: the choice is yours, either you’re inspired by the nutty and Middle Eastern notes of  tahini or by the Northern vivid accent of mustard. If you feel like enjoying a more Italian and Mediterranean experience, whip up a rapid citronette by beating your best extra virgin olive oil with a few tablespoons of lemon or orange juice.

Cabbage winter salad

Healthy every week: red cabbage and carrots salad with yoghurt and tahini dressing

Everyone will tell you that’s important to eat fruit and vegetables with different colours throughout the day. Well, all the purple fruits and vegetables are rich in anthocyanins, which protect against cardiovascular disease, improves mental clarity, neutralize oxidative stress and even help prevent cancer.

Here’s a salad to face yet another busy working week, dotted with overlapping deadlines which I am pretty sure I won’t be able to keep to schedule even with all the effort of this world. This salad is a pleasure for your tastebuds and for your eyes, it’s made of seasonal vegetables with complementary colours which transform this vegetarian dish in a colourful palette.

5 from 2 votes
Winter cabbage salad
Prep Time
10 mins
Cook Time
2 mins
Total Time
12 mins
 
Course: Side Dish, Vegetarian
Servings: 2
Author: Giulia
Ingredients
  • 1 big slice of a red cabbage ball
  • 4 medium carrots
  • 1 tablespoon of sesame seeds
  • 1 tablespoon of sunflower seeds
  • 1 tablespoon of pumpkin seeds
  • 2 tablespoons of plain whole yogurt
  • 1 tablespoon of tahini
  • 1 tablespoon of lemon juice
  • 2 tablespoons of extra virgin olive oil
  • Salt
  • Freshly ground black pepper
Instructions
  1. Slice the cabbage thinly with a knife and cut the carrots into thin julienne. Gather all the sliced vegetables in a large bowl and mix them with two forks.
  2. In a pan pour a tablespoon of extra virgin olive oil and add the sesame seeds, pumpkin seeds and sunflower seeds. Toast the seeds until they begin to crackle. Remove the seeds from the heat and add them to the salad.
  3. Now make the salad dressing by mixing yogurt, tahini, lemon juice and extra virgin olive oil. Season with salt and pepper.
  4. Serve the dressing on the side so that everyone can add the yogurt and tahini sauce at the very last minute, leaving the salad and the seeds fresh and crunchy.

 

Cabbage winter salad

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If you have bought a ball of red cabbage and now you’re wondering how else to eat, if not in the salad, here are some ideas. These are all good ideas to keep, and a good inspiration also for me, as since I discovered this salad the red cabbage has quickly become one of my favourite vegetables of the season.

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This Post Has 9 Comments
  1. Gorgeous salad, Giulia! Red Cabbage is one of my favorite vegetables and I love it raw in salads. I love the unique dressing with yogurt and tahini. Buon Anno from Texas! XO

  2. Absolutely delightful! If it weren’t VERY early in the morning I’d be off to get the ingredients. It’ll have to be later, then. 🙂
    Grazie di cuore from an ancient vegetarian.

  3. The recipie is for 2 servings. The daily food values are very high… Are they for the whole salad or half? I was so excited to make it, bought the ingredients, then read the nutritional info. My husband and I are both heart patients, so have to limit our fat, sodium, sugars and carbs. I’m hoping the serving quantity is an error??

    1. Hello Kathie, yep, this is for 2 servings. Where did you find the nutritional info? I am not a dietician, but it doesn’t look so terrible as a recipe… I am sorry if it wasn’t good for you and your husband..

  4. Hi, this is the Nutrition Facts I copied from the Yummily site. The recipe has a link to your site for the full directions. I am going to make it anyway, because it sounds delicious, and the fat must come from the nuts and seeds.

    Amount Per Serving

    Calories 430 Calories from Fat 220

    % Daily Value *

    Total Fat 24g 37%
    Saturated Fat 3.5g 18%
    Trans Fat
    Cholesterol less than 5 mg 1%
    Sodium 600mg 25%
    Potassium 1560mg 45%
    Total Carbohydrate 47g 16%
    Dietary Fiber 14g 56%
    Sugars 24g

    Protein 10g

    Vitamin A 500%
    Vitamin C 420%
    Calcium 35%
    Iron 30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

  5. I just made a variation of this salad with ingredients I had on hand: red cabbage and carrots, but instead of the tahini and yogurt dressing I just made a vinegarette of olive oil, lemon juice, dijon mustard and salt/pepper. I also didn’t have all the seeds but toasted some pine nuts. Absolutely DELICIOUS! Thank you! I will make it again according to the recipe, as I can imagine it is very good.

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