If you love making cabbage slaws and salads but hate shredding cabbage, use your spiralizer to shred the cabbage in seconds and make this creamy, flavorful, and nutritious cabbage salad!
One of the biggest problems with being a food blogger is food waste. It’s awful – you have to make extras for photos and some of the food gets altered for the photos themselves and becomes wasted.
A few weeks ago, I resolved to stop wasting food – either I’d just eat the same thing all week, I’d give it away, or I’d repurpose it somehow into a new recipe.
Today, I’m doing exactly that – if you made the taco bowls from yesterday and you have all this leftover cabbage, make today’s cabbage salad recipe.
Cabbage is tough because it goes bad rather quickly and there is just SO much shredded cabbage from one head of cabbage. It’s tough not to waste it, but if you plan your week of meals properly, you can enjoy cabbage so many different ways and not waste a bit!
Today’s cabbage salad recipe can be enjoyed as a light vegetarian salad or as a side with a protein for a bigger meal. I’d serve it with some pulled chicken or salmon, if it was me! I just added it to a bowl meal for extra flavor, fiber and crunch!
The tahini dressing is creamy and rich, making this a savory salad, fit for a full meal. I love adding avocado for more healthy fats and for more softness to the crunch of the cabbage.
I hope you’re inspired to waste less food after today’s post! And if you have a little one, give baby led weaning a try – helps a LOT with food waste.
Nutritional Information & Recipe
Spiralized Ginger-Tahini Cabbage Salad
- 2 tablespoons creamy tahini
- 2 tablespoons lemon juice
- 1 teaspoon grated ginger
- 1.5 tablespoons extra virgin olive oil
- salt and pepper
- 2 cups red cabbage
- 2 cups spiralized green cabbage
- ¼ cup sliced scallions light green and green parts only
- ½ cup cooked quinoa
- ¼ cup slivered almonds
- ¼ cup cilantro
- To serve: sliced avocado
- In the bottom of a large bowl, whisk together the tahini, lemon juice, ginger, olive oil, salt and pepper. Add in the cabbage, scallions, quinoa (or edamma?), almonds, and cilantro and toss well to coat the vegetables in the dressing. Taste and adjust to your preferences, if necessary. Serve with avocado.