Crunchy Green Cabbage Delight: A Nutty & Vibrant Tahini Infusion



  • 1 small head of dark green cabbage, finely shredded
  • 1 cup cooked chickpeas
  • 1 cup sprouts (alfalfa, broccoli, or any preferred sprouts)
  • 1/2 cup walnuts, roughly chopped
  • 1/2 red onion, thinly sliced
  • Salt and pepper to taste

For the dressing:

  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. Prepare the cabbage by finely shredding it and placing it in a large mixing bowl.

  2. Add the cooked chickpeas, sprouts, chopped walnuts, and thinly sliced red onion to the bowl with the cabbage.

  3. In a separate bowl, whisk together the tahini, lemon juice, water, Dijon mustard, minced garlic, salt, and pepper to create the dressing. Adjust the consistency by adding more water if needed.

  4. Pour the dressing over the salad ingredients in the bowl.

  5. Gently toss the salad until all the ingredients are evenly coated with the dressing.

  6. Taste and adjust seasoning if necessary by adding more salt, pepper, or lemon juice.

  7. Once everything is mixed and coated, serve the salad in individual bowls or on a platter.

  8. Optional: Garnish with extra chopped walnuts or a sprinkle of sprouts for an added visual touch.

The addition of red onion not only enhances the flavors but also brings a vibrant color to the salad, making it even more appealing!

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