If you’re craving a salad that’s bursting with flavor, texture, and a little kick of zest, this Crispy Cabbage and Cauliflower Salad with Tahini Lemon Dressing Recipe is exactly what you need in your kitchen repertoire. Combining crunchy savoy cabbage and cauliflower with a creamy, tangy tahini lemon dressing spiced with a hint of harissa, this dish offers a fresh and vibrant experience that’s perfect for any meal. It’s light yet satisfying, easy to prepare, and a wonderful way to enjoy vegetables at their most delightful.
Ingredients You’ll Need
The beauty of this salad lies in its simplicity, featuring just a handful of fresh ingredients that create a harmonious balance of crunch, creaminess, and brightness. Each element plays its part, from the crisp vegetables to the rich tahini dressing that ties all the flavors together beautifully.
- Savoy cabbage (1/2 pound): Adds a tender crunch and lots of bright green color with its crinkly leaves.
- Cauliflower (1/2 pound): Offers a satisfying crisp texture and mild flavor that complements the cabbage.
- Olive oil: Used to lightly coat the vegetables and enrich the dressing with a fruity smoothness.
- Kosher salt (1/2 teaspoon): Enhances all the natural flavors of the salad ingredients.
- Freshly ground black pepper and/or red pepper flakes: Adds a touch of heat and depth to the dish.
- Garlic clove, minced: Provides a punch of aromatic savoriness in the dressing.
- Lemon juice (2 tablespoons): Brings bright, fresh acidity that balances the richness of tahini.
- Well-stirred tahini (2 tablespoons): A creamy, nutty base for the dressing that makes this salad so satisfying.
- Water, as needed: Helps to thin the dressing to the perfect pourable consistency.
- Harissa (to taste): A spicy North African chili paste that elevates the dressing with smoky warmth.
How to Make Crispy Cabbage and Cauliflower Salad with Tahini Lemon Dressing Recipe
Step 1: Prepare the Vegetables
Start by thinly slicing the savoy cabbage and breaking the cauliflower into small, bite-sized florets. The key here is to create pieces that offer maximum crunch while being easy to eat. Toss the vegetables in a drizzle of olive oil, sprinkle the kosher salt evenly, and add freshly ground black pepper or red pepper flakes if you enjoy spice. This simple seasoning primes the veggies for the dressing and enhances their natural flavors.
Step 2: Make the Tahini Lemon Dressing
In a small bowl, whisk together minced garlic, lemon juice, well-stirred tahini, and one tablespoon of olive oil. The mixture will be thick initially, so slowly add water, a teaspoon at a time, and continue whisking until the dressing is smooth and creamy but still pourable. Taste as you go, adding harissa little by little until you reach the perfect balance of heat and flavor that suits your palate.
Step 3: Combine and Toss
Pour the dressing over the dressed cabbage and cauliflower, then toss everything gently but thoroughly until each piece is beautifully coated. The tahini lemon dressing clings to every leafy edge and cauliflower floret, delivering a rich, tangy, and slightly spicy kick with every bite.
Step 4: Let It Rest
Allow the salad to sit at room temperature for about 10 to 15 minutes before serving. This short rest lets the flavors meld spectacularly and softens the edges of the cabbage just enough to make it irresistibly tender and crunchy all at once.
How to Serve Crispy Cabbage and Cauliflower Salad with Tahini Lemon Dressing Recipe
Garnishes
To add an extra layer of texture and brightness, consider garnishing this salad with toasted sesame seeds for nutty crunch, fresh chopped parsley or cilantro for herbal freshness, or even a sprinkle of crumbled feta cheese for a salty tang. These simple touches make the salad visually stunning and elevate each bite.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a wholesome dinner, or alongside a bowl of warm pita bread and hummus for a Middle Eastern-inspired feast. It also works great as part of a larger spread of roasted vegetables, grains, and dips, providing a crisp counterpoint to richer dishes.
Creative Ways to Present
For a fun twist, serve the salad in hollowed-out cucumbers or avocado halves for an eye-catching appetizer. You could also layer it in a glass jar with alternating layers of the cabbage-cauliflower mix and a drizzle of dressing for an elegant individual serving that’s perfect for picnics or lunchboxes.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to two days. Just give it a quick toss before serving again, as the cabbage may release some liquid over time, but the flavors will deepen wonderfully.
Freezing
Because of the fresh, crisp vegetables and creamy dressing, freezing this salad is not recommended. The texture of cabbage and cauliflower and the tahini dressing will not hold up well after thawing.
Reheating
Since this is a cold salad meant to be served fresh, reheating is not ideal. However, if you prefer, you can bring it to room temperature before eating or enjoy it chilled straight from the fridge for maximum crispness.
FAQs
Can I use other types of cabbage for this salad?
Absolutely! While savoy cabbage offers a tender crunch and beautiful texture, green or red cabbage can also work nicely. Just adjust cooking times if you decide to slightly soften the veggies.
Is harissa necessary in the Tahini Lemon Dressing?
Harissa adds a wonderful smoky heat but is entirely optional. Feel free to omit it or substitute with a pinch of cayenne pepper or smoked paprika depending on your spice preference.
Can I make the dressing ahead of time?
Yes, you can prepare the tahini lemon dressing up to two days in advance. Store it in an airtight container in the fridge and give it a good stir before use, as it may thicken or separate slightly.
How can I make this salad vegan and gluten-free?
This recipe is naturally vegan and gluten-free, making it a great choice for a wide range of dietary needs. Just ensure your harissa paste is free from any non-vegan additives if using.
What’s the best way to slice the cabbage for maximum crunch?
Thinly slicing the cabbage with a sharp knife or mandoline is key. The finer the slices (but not mushy), the more enjoyable the crunch and texture in each bite will be.
Final Thoughts
This Crispy Cabbage and Cauliflower Salad with Tahini Lemon Dressing Recipe is a real gem for anyone who loves fresh, vibrant, and satisfying vegetable dishes. It’s straightforward to make, packed with flavor, and versatile enough to enjoy any time of year. Trust me, once you try it, this salad will quickly become one of your go-to favorites for an easy, delicious, and wholesome meal.
PrintCrispy Cabbage and Cauliflower Salad with Tahini Lemon Dressing Recipe
This crispy cabbage and cauliflower salad is a refreshing and crunchy vegetable dish featuring finely chopped savoy cabbage and cauliflower, tossed with a zesty tahini-lemon dressing spiced with harissa for a flavorful kick. It’s a light, healthy salad perfect as a side or a vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1/2 pound savoy cabbage (from half a small head), finely chopped
- 1/2 pound cauliflower (from half a small head), finely chopped
- Olive oil, for tossing (about 1-2 tablespoons)
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Red pepper flakes, optional, to taste
Dressing
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- 2 tablespoons well-stirred tahini
- 1 tablespoon olive oil
- Water, as needed (to thin dressing)
- Harissa, to taste
Instructions
- Prepare the vegetables: Finely chop the savoy cabbage and cauliflower into small, uniform pieces to ensure crispness and ease of mixing.
- Toss vegetables with olive oil and seasoning: In a large mixing bowl, drizzle the chopped cabbage and cauliflower with olive oil. Sprinkle with kosher salt, freshly ground black pepper, and red pepper flakes if using. Toss well to evenly coat the vegetables, enhancing their natural flavor and crisp texture.
- Make the dressing: In a small bowl, combine the minced garlic, lemon juice, tahini, and olive oil. Whisk together until smooth. Add water a little at a time to reach a creamy, pourable consistency.
- Add harissa: Stir in harissa to taste for a spicy, smoky depth in the dressing. Adjust the amount based on your preferred heat level.
- Combine salad and dressing: Pour the tahini-lemon dressing over the tossed vegetables. Mix thoroughly until all the cabbage and cauliflower are coated with the flavorful dressing.
- Serve or chill: The salad can be served immediately to enjoy the crunch or refrigerated for 30 minutes to allow flavors to meld and soften the vegetables slightly.
Notes
- You can substitute regular cabbage if savoy cabbage is unavailable, but savoy adds a nicer texture.
- Harissa paste might be spicy; adjust to your taste or omit for a milder salad.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 2 days.
- Adding toasted nuts or seeds can provide extra texture and flavor.
- Tahini can be substituted with a nut butter for a different twist on the dressing.
