Ingredients
Dressing
- 1/4 cup tahini
- 1/4 cup water
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp garlic powder
- Pinch cayenne pepper
Salad
- 3 cups chopped purple cabbage (about 1/2 lb)
- 3 cups finely chopped broccoli (1 large crown, approx. 0.75 lbs)
- 1 large carrot, shredded
- 2 green onions, sliced
- 1/3 cup unsalted sunflower seeds
- 1/3 cup dried cranberries
Instructions
- Prepare the dressing: In a bowl or jar, combine the tahini, water, lemon juice, maple syrup, salt, garlic powder, and cayenne pepper. Whisk thoroughly until smooth and well blended, or if using a jar, secure the lid and shake vigorously. Set the dressing aside to let the flavors meld.
- Prepare the salad base: Finely chop the purple cabbage and broccoli and place them in a large mixing bowl. Peel and shred the carrot, then slice the green onions. Add the shredded carrot, sliced green onions, sunflower seeds, and dried cranberries to the bowl. Gently stir to combine all the ingredients evenly. This salad base can be stored undressed in the refrigerator for 4 to 5 days.
- Dress and serve: When ready to serve, generously drizzle the prepared tahini dressing over the salad mixture. Toss thoroughly until all ingredients are well coated, achieving a texture similar to coleslaw with the dressing fully enveloping the salad components. Serve immediately for the freshest taste and crunch.
Notes
- For best texture, dress the salad just before serving to prevent sogginess.
- Store undressed salad base in an airtight container in the refrigerator for up to 5 days.
- You can substitute dried cranberries with raisins or chopped dried cherries for variation.
- Adjust the cayenne pepper amount to your preferred spice level or omit for a milder taste.
- Sunflower seeds can be toasted lightly to add a deeper nutty flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
