Cabbage & red rice salad with tahini dressing

Cabbage & red rice salad with tahini dressing

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 35 mins - 45 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal280
  • fat12g
  • saturates2g
  • carbs36g
  • sugars10g
  • fibre3g
  • protein6g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g red Camargue rice (we used red Camargue & wild rice from Waitrose), or use normal brown long-grain



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 350g firm, round cabbage, shredded



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • bunch spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest and juice 1 large lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp extra virgin olive oil, plus extra to serve (optional)
  • 1 tsp clear honey
  • 1 tbsp tahini paste
  • 100g Greek-style natural yogurt
  • 1 garlic clove, crushed
  • 50g dried cranberries or currants
  • 2 tbsp pine nuts or a handful of walnut pieces
  • ½ x 20g pack dill or parsley, roughly chopped


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Minoo's picture
13th Mar, 2016
This salad is a bit like an interesting take on coleslaw and borrows not only Middle Eastern flavours but also tastes a bit like a Waldorf salad if you use the walnut and raisin options. We had this between four with bread and it made a filling meal.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?