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Red Cabbage and Asparagus Salad with Creamy Tahini Dressing
Gluten Free
American

Red Cabbage and Asparagus Salad with Creamy Tahini Dressing

A vibrant, crunchy salad packed with fresh vegetables and tossed in a rich tahini dressing that's both satisfying and nutritious.
Gluten Free
American

Red Cabbage and Asparagus Salad with Creamy Tahini Dressing

A vibrant, crunchy salad packed with fresh vegetables and tossed in a rich tahini dressing that's both satisfying and nutritious.

33 mins

Prep Time

3 mins

Cook Time

Easy

Level

Serves 4

Servings

33 mins

Prep Time

3 mins

Cook Time

Easy

Level

Serves 4

Servings

Sometimes the best salads are born from combining unexpected ingredients that just work perfectly together. This colorful red cabbage and asparagus salad is exactly that kind of happy accident that became a favorite. The crisp texture of fresh red cabbage pairs beautifully with tender-crisp asparagus, while the creamy tahini dressing brings everything together with its nutty richness. It’s the kind of salad that looks fancy but comes together quickly, making it perfect for weeknight dinners or entertaining guests.

Ingredients

  • asparagus
    1
    bunch
  • tahini
    2
    tablespoons
  • water
    1
    tablespoon
  • lemon juice
    2
    tablespoons
  • garlic
    1
    clove
  • white sugar
  • red cabbage
    ¾
    pound
  • radishes
    2
  • green onions
    2
  • feta cheese
    2
    tablespoons
  • pine nuts
    ¼
    cup
  • fresh dill
    2
    sprigs

Tips

  1. Make it vegan by omitting the feta cheese and adding extra pine nuts or sunflower seeds.

  2. Substitute the asparagus with blanched green beans or sugar snap peas when asparagus isn't in season.

  3. Add dried cranberries or pomegranate seeds for a touch of sweetness and extra color.

  4. Replace the tahini with almond butter for a different nutty flavor profile.

Storage

This salad is best enjoyed fresh, but can be stored in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss just before serving to maintain the crispest texture. The vegetables may release some water after sitting, so drain any excess liquid before serving leftovers.

Steps:

Blanch the asparagus
Bring a large pot of salted water to a rolling boil over high heat. Add the trimmed asparagus and blanch for 2-3 minutes until just tender-crisp. Immediately drain and plunge into a bowl of ice water to stop the cooking process. Once completely cooled, drain well and slice diagonally into 1-inch pieces.
Make the tahini dressing
In a small bowl, whisk together tahini, water, lemon juice, and minced garlic until smooth. The mixture may look separated at first, but keep whisking until it comes together. Taste and add a pinch of sugar if needed to balance the tanginess of the lemon.
Assemble and dress the salad
In a large serving bowl, combine the sliced asparagus, red cabbage, radishes, green onions, crumbled feta, toasted pine nuts, and chopped dill. Pour the tahini dressing over the vegetables and toss everything together until well coated. Serve immediately for the best texture.

Nutritions

  • Calories

    161 kcal

    Energy

    674 kJ

    Protein

    8 g

    Fat

    10 g

    Carbohydrates

    16 g

    Fiber

    5 g

    Sugars

    8 g

    Salt

    0.5 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Make it vegan by omitting the feta cheese and adding extra pine nuts or sunflower seeds.

  2. Substitute the asparagus with blanched green beans or sugar snap peas when asparagus isn't in season.

  3. Add dried cranberries or pomegranate seeds for a touch of sweetness and extra color.

  4. Replace the tahini with almond butter for a different nutty flavor profile.

FAQ

While this salad is best served fresh, you can prep the vegetables and dressing separately up to a day ahead. Store them in the refrigerator and toss together just before serving to maintain the best texture.
If you don’t have tahini, you can substitute with almond butter, peanut butter, or sunflower seed butter. Each will give a slightly different flavor but will still create a creamy, nutty dressing.
The asparagus should be bright green and tender-crisp when pierced with a fork. It should have a slight bite to it, not be mushy. This usually takes 2-3 minutes depending on the thickness of the spears.
Fresh asparagus works best for this salad as it maintains better texture and color. If you must use frozen, thaw it completely and pat dry, but expect a softer texture in the final dish.