
Double Cabbage Salad travels well and is so satisfyingly crunchy! This pic shows the salad naked, but it travels well when dressed. Love that.
I love salads. Yes, I’m quite aware that some people might not believe me when I say this. That’s understandable. In too many instances, salads are a lame side dish or something to be “gotten through” en route to the main meal.
Let’s take a moment, though, to open our minds to the possibilities. Salads can be so creative, so colorful, and satisfying enough to serve as a meal. Plus, they’re so energizing–full of vegetables and whatever other goodies your imagination can invite to the party. I eat a large salad for lunch several times a week. I do this for many reasons–it’s healthy, filling, and, assuming it’s the right kind of salad, the meal can be made ahead and travel well.
Yes, salads can travel well. Today’s salad, for instance, travels like a real champ. With the right kind of container, you can take the Double Cabbage Salad on the road already dressed. In fact, the cabbages are so sturdy that they hold up well to dressing, and even taste better after having soaked in the dressing for awhile. It’s like a bit of marination on-the-go.

Get creative with the ingredients and toppings for this salad. I love to chop up an avocado right before serving and top the salad with it.
My Yoga amiga Renee inspired this dish. She brought her own cabbage salad to a raw food dinner party some mutual friends threw recently. We all raved at the crunch and amazing taste. Once home, I created my own spin on this salad.
Today’s recipe is deliberately imprecise. Feel free to get creative with the ingredients. I sure do! Every time I make this salad, it’s a bit different. Today, for instance, I was out of celery, so I left it out. But I did have red bell pepper on hand, so I tossed in a few pieces for a sweet flavor and gorgeous color. Ok, here we go with a basic template for a Double Cabbage Salad. Feel free, by the way, to post your ideas on whatΒ you’d add in the comments section.
Double Cabbage Salad With Tahini Lemon Garlic Dressing
Ingredients:
For the Salad:
Equal parts chopped savoy and purple cabbage
1/2 small onion, finely diced
1/2 bell pepper, chopped
1/4 cup walnuts (toasting optional)
Few tablespoons chopped herbs of choice (the salad pictured uses cilantro, parsley)
Optional topping ideas: Avocado chunks (right before serving!), tempeh, fava beans or chickpeas.
Salt and pepper to taste
Directions:
1. In a large bowl, toss all ingredients together. Season to taste with salt and pepper, if desired.
2. Dress with dressing of choice. Cover tightly to store.
For the Tahini Lemon Garlic Dressing
1/4 cup tahini sauce (if you don’t have, try a nut butter like almond butter)
Juice of one lemon
2 garlic cloves
Salt and pepper to taste
Filtered water to thin dressing if needed.
Directions: Blend all ingredients together in a blender, adding filtered water as needed to thin dressing to desired consistency.Β Store dressing or use immediately on top of salad of choice.
This looks so fresh and delicious. You’re right, you can add anything you fancy to the salad. I love the addition of avocados. Apples and dried fruits (my faves π ) would work too. The list of possibilities is endless.
Great suggestions, Nadia. Apples do work well, and I often do dried fruits, too. Cranberries in particular are tasty and add a gorgeous pop of color.
Bria
I am like you, I love salads, I can eat gallons of them (only don’t hand me the god-awful bottled dressing!)
Love your salad and I am going to make it asap!
Oh I soooo agree: There’s really NO need for a nasty bottled dressing; even with the most basic of pantry items, anyone can make a great dressing. Of course, I’m preaching to the converted here. π Let me know what creative ingredients you toss into the Double Cabbage Salad. Have fun with it!
I love a salad too! Especially one with cabbage and cilantro. Occasionally my parents and I meet up in Lockhart (family tradition- seriously for 60+ years). They don’t serve veggies or sides at this place (just bbq), so we bring our own sides. When it’s my turn to bring the side, I’ll throw together a red cabbage, carrot and pico salad and toss it in the ice chest and go. Next time I’ll surprise them with this one. It sounds delish. I like to add dried cherries along with the walnuts as well. Thanks for the recipe!
First things first. . .Happy Birthday, Diva! π I hope you have a fun day and weekend planned!
Lockhart is a beautiful town, with some serious ‘cue cred. Love it that it’s been a family tradition for 60 years. Where do you guys go when you’re there? No sides or veggies @ that place? LOL, that is so Old School BBQ joint. π Love it. Your salad sounds amazing. I’ll have to make that myself sometime. And yes, have fun playing around with my salad recipe. Dried cherries would be amazing. In fact, dried cherries and walnuts is a very Persian combo. Maybe throw in some celery for extra crunch. I call it a salad and not a slaw, btw, because it’s more chunky. Enjoy it!
great post Bria! your salad looks amazing. have to try it soon with that wonderful tahini lemon garlic salad dressing. delicious. have a wonderful weekend.
Thank you, Azita π
wow this salad looks great…and so simple as well..thanks for sharing a great salad!Im on a diet and this sounds delish!
http://forkbootsandapalette.wordpress.com/
Glad you like it. π I find that it’s quite satisfying because cabbage is hearty and crunchy.