A couple of months ago I asked what sort of recipes you liked reading on my blog. I had quite a few requests for crockpot recipes (still working on that one) but I also had a request for more light and easy salad ideas. So here you go.
Spicy “Peanut” Cabbage Salad
- 1/2 head of green cabbage, chopped
- 1/2 head of red cabbage, chopped
- 1/2 cup of shredded carrots
- handful of cilantro, chopped
- 5 Tablespoons of Tahini
- 3 Tablespoons of olive oil
- 3 Tablespoons of lemon juice
- 1 Tablespoon of Sriracha (optional: add more Sriracha to taste)
Mix your salad ingredients together. I chopped my own cabbage and made shredded carrots in the food processor. But you can typically find pre-chopped cabbage and carrots at the grocery store if you are in a hurry.
Mix your salad dressing ingredients together. Pour over salad and mix well.
That’s it. Takes less than 5 minutes if you pre-chop ahead of time. And the best part is there are no peanuts in this dressing. So it is technically paleo. Tahini, at least in my opinion, tastes strangely similar to peanuts. But it’s just sesame seeds. I even double checked the ingredients. The brand I bought is 100% sesame seeds.
My only word of warning is that if you’re keeping track of calories, you might be a little shocked by the calorie count for tahini. Tahini is pretty close to olive oil. One Tablespoon of tahini is 130 calories. One Tablespoon of olive oil is 120 calories. Add those together and the dressing is a bit higher than your typical salad dressing of balsamic vinegar.
However after a quick search on google for the health benefits of sesame seeds, I decided I didn’t care. Filled with copper and lignin (sesamol), sesame seeds have been shown to help everything from diabetes to arthritis.
Now do I believe all of these claims? Eh. I would treat sesame seeds, tahini and sesame oil the same way you treat olive oil. Don’t be afraid of it but use sparingly.
If you’re really worried, just cut down on the amount of Tahini in the dressing. And add more Sriracha.