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Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing << Oh She Glows

kept byWhitney
recipe byOh She Glows

Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing
Purple vegetables, such as this cabbage and others like eggplant and blueberries, contain anthocyanins. Anthocyanins are chemicals that protect body cells, decrease the spread of cancer cells, and more (source). Be sure to add some toasted sesame seeds (or hemp seeds would work) on top to compliment the salad nicely. I served it with fluffy garlic “buttery” quinoa, as a complete protein source.

Yield: 4 servings



About 6-7 cups of roughly chopped red/purple cabbage (I used 1/4 of a large cabbage)
1 carrot, shaved with a peeler into 2-3 inch strips
3 celery stalks, chopped
1 red pepper, thinly sliced
2 handfuls of fresh parsley, chopped finely (or use other herb)
Half a batch of Lightened Up Tahini-Lemon Dressing (or make the full batch and save for later)
3-4 tbsp of toasted sesame seeds (or use hemp, sunflower, etc)
Salt & pepper, to taste ( I used Herbamare)



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