Ingredients and Weight:
- 1 large head red cabbage (1 lb)
- 1 lb asparagus spears
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced almonds
- 1/4 cup crumbled feta cheese
Tahini Dressing:
* 1/2 cup tahini
* 1/4 cup lemon juice
* 1/4 cup olive oil
* 2 tbsp water
* 1 tbsp honey
* 1/2 tsp ground cumin
* Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Remove the tough outer leaves of the red cabbage and shred it thinly.
- Trim the asparagus by breaking off the woody bottom ends. Cut spears into 1-inch pieces.
- In a large bowl, combine the shredded cabbage, asparagus, red onion, parsley, almonds, and feta cheese.
- In a separate bowl, whisk together the ingredients for the tahini dressing until smooth. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to combine.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Protein: 10g
- Carbohydrates: 25g
- Fiber: 5g
Dish Characteristics:
- Vibrant and colorful with the combination of red cabbage and emerald green asparagus.
- Sweet and slightly acidic from the lemon-honey dressing.
- Creamy and nutty from the tahini dressing and almonds.
- Crunchy and texturally contrasting from the red onion, almonds, and asparagus.
- Versatile and suitable as a side salad, light lunch, or vegetarian main course.
User Comments:
- "This salad is a delight to the eyes and palate. The flavors are perfectly balanced and the textures are incredibly satisfying."
- "The tahini dressing is the star of the show. It's creamy, flavorful, and adds a touch of exoticism to the dish."
- "I love the crunch of the almonds and the freshness of the asparagus. This salad is a perfect balance of sweet, savory, and refreshing."
Special Precautions and Tips:
- To save time, you can use pre-shredded red cabbage or thinly sliced asparagus.
- If you don't have tahini, you can substitute it with smooth almond butter or cashew butter.
- For a vegan option, omit the feta cheese.
