Red Cabbage and Asparagus Salad with Creamy Tahini Dressing
Fresh, crunchy red cabbage and asparagus salad with creamy tahini dressing. Ready in 30 minutes, packed with nutrients, and perfect for meal prep or entertaining.
Frequently asked questions
＋ − Can I make this salad ahead of time?
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.
＋ − What can I substitute for tahini?
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.
＋ − How do I know when the asparagus is perfectly cooked?
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.
＋ − Can I use frozen asparagus instead of fresh?
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.
Red Cabbage and Asparagus Salad with Creamy Tahini Dressing
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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