Cabbage & red rice salad with tahini dressing

Cabbage & red rice salad with tahini dressing

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4-6 as a side

This Middle Eastern inspired vegetarian side dish is full of contrasting textures - ideal paired with griddled prawns, chicken, fish or halloumi

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal280
fat12g
saturates2g
carbs36g
sugars10g
fibre3g
protein6g
salt0g
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Ingredients

Method

  • STEP 1

    Cook the rice following pack instructions. Meanwhile, put the cabbage and spring onions in a large bowl with the lemon zest, half the lemon juice, 1 tbsp oil and a good pinch of seasoning. Massage it all into the cabbage and set aside.

  • STEP 2

    Whisk together the rest of the lemon juice and oil plus the honey, tahini, yogurt and garlic, then loosen with 2 tbsp water. Season to taste.

  • STEP 3

    When the rice is tender, drain in a sieve, rinse briefly under the cold tap, then let it drain well. Tip the just-warm rice into the cabbage, adding most of the cranberries, nuts and herbs too. Now pour in most of the tahini dressing and mix. Pile onto a serving plate, then sprinkle with the remaining ingredients and drizzle with the final few spoonfuls of dressing and a slug more oil, if you like.

Goes well with

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    Rating: 4 out of 5.4 ratings
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