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Cabbage & red rice salad with tahini dressing

Cabbage & red rice salad with tahini dressing

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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


  • 200g red Camargue rice (we used red Camargue & wild rice from Waitrose), or use normal brown long-grain
  • 350g firm, round cabbage , shredded
  • bunch spring onions , thinly sliced
  • zest and juice 1 large lemon
  • 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
  • 0.5 x 20g pack dill or parsley, roughly chopped


  • 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.

Recipe from Good Food magazine, March 2015

Goes well with


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A star rating of 3.5 out of 5.4 ratings

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