cooking with elle // colorful winter salad on a warm spring day

Colorful Winter Salad

It's definitely not winter anymore (can I hear an AMEN?!), but this salad seemed just on warm spring night. I do not usually eat cabbage, but I was pleasantly surprised by this delicious salad!

The cabbage, carrots, and romaine lettuce pack this salad with fiber and vitamins A and C. And the tahini dressing perfectly blends it all together while adding calcium (from tahini's sesame seeds). 

This salad (along with most of the other recipes I'll be sharing in this series) is from Elana Amsterdam's Paleo Cooking from Elana's Pantry (page 48).

What You'll Need:

1 small head purple cabbage, grated (about 3 cups)

1 small head romaine lettuce, grated (about 1 cup)

2 medium, julienned (about 1 cup)

1/4 cup Tahini Salad

In a large bowl, combine the ingredients and toss with Tahini Dressing.

Note: my "small" head of purple cabbage yielded closer to 5 cups, which overpowered the salad a bit, so I would stick with 3 cups. Also, I do not have a julienne slicer, so I grated my carrot. It wasn't as photogenic, but the taste was still great!

Tahini Dressing 

(page 91)

1/2 cup roasted tahini

1/2 cup water

1/4 cup freshly squeezed lemon juice

2 tablespoons olive oil

1 teaspoon sea salt

In a high-powered blender, puree the ingredients until smooth.

Refrigerate whatever you do not use right away (up to 3 days).

Liked this recipe? Check out more on the Cooking with Elle series!