Colorful Red Cabbage and Carrot Salad
This red cabbage and carrot salad with lemon tahini dressing is a refreshing salad that pairs perfectly with your favorite grilled meals! It’s perfect for serving a crowd and can easily be made ahead and tossed with the delicious dressing before serving!
This bright and flavorful salad is perfect for picnics and summer grilling! Serve along side ribs, smoked meatloaf, Sloppy Joe or hamburgers and brats!
Red Cabbage and Carrot Salad Ingredients
This bright and beautiful salad calls for a number of colorful veggies!
- Red Cabbage
- Carrots
- Green Onions
- Tahini
- Lemon, juiced
- Water
- Pumpkin Seeds
- Dried Cranberries
- Fresh Parsley
- Salt and Pepper, taste
How to Make Red Cabbage and Carrot Salad
Red cabbage and carrot salad with lemon tahini dressing can be made ahead of time and tossed with the dressing just prior to serving.
- Thinly slice the red cabbage, carrots, and green onions and combine them in a large mixing bowl.
- Season to taste with salt and pepper, tossing to evenly coat.
- In a separate mixing bowl, whisk the tahini and lemon juice until well combined. Season with salt and pepper.
- Add 1 tablespoon of water and whisk to combine.
- You want a creamy consistency, so you might need an additional tablespoon of water.
- Pour the tahini dressing over the salad and toss to combine.
- Sprinkle with pumpkin seeds, dried cranberries, and fresh parsley!
Make Ahead
To make ahead, store the salad ingredients and the dressing in separate air tight containers in the fridge.
Toss the salad with the dressing just prior to serving and garnish with the pumpkin seeds, dried cranberries, and fresh parsley.
too busy to make it?
pin it for later to your favorite pinterest board
Red Cabbage and Carrot Salad with Lemon Tahini Dressing
Equipment
Ingredients
- 1 Small Red Cabbage Head thinly sliced
- 2 Carrots peeled and thinly sliced with a vegetable peeler
- 2 Green Onions thinly sliced
- 3 Tablespoons Tahini
- 1 Fresh Lemon juiced
- 1-2 Tablespoons water as needed
- ½ cup Pumpkin Seeds
- ¼ cup Dried Cranberries
- ¼ cup fresh Parsley chopped
- Salt and Pepper to taste
Instructions
- In a large mixing bowl, combine the thinly sliced red cabbage, carrots, and green onions. Season to taste with salt and pepper and toss to combine well.
- In a small bowl, whisk together the tahini and the lemon juice. Season with salt and pepper, to taste.
- Add 1 tablespoon of water and whisk to combine. Add additional tablespoon of water, if needed, to reach a creamy consistency.
- Pour the lemon tahini dressing over the salad and toss to combine well.
- Spinkle the pumpkin seeds, cranberries, and fresh parsley over the top of the salad.
- Enjoy!