Kale and Red Rice Salad with Tahini Dressing
6 servings
35 minutes
Cabbage and red rice salad with tahini dressing is a harmonious blend of freshness and nutritious ingredients from European cuisine. Red rice, known for its nutty flavor and dense texture, pairs wonderfully with crunchy cabbage and aromatic herbs. The light acidity of lemon juice and a hint of honey add depth to the flavor, while the delicate tahini and yogurt dressing makes the dish rich yet airy. Dried cranberries bring a touch of sweetness, and nuts add a pleasant crunch. This salad is not only delicious but also incredibly healthy, rich in fiber and antioxidants. It works well as a standalone dish or as a side to light protein snacks, delighting with its texture and balance of flavors.
1
Cook the rice following the instructions.
- Red rice: 200 g
2
In a large bowl, mix cabbage, green onions, lemon zest, half of the lemon juice, 1 tbsp of vegetable oil, and a pinch of seasoning. Set aside.
- White cabbage: 350 g
- Spring onion: 1 bunch
- Lemon juice: 1 tablespoon
- Olive oil: 3 tablespoons
- Lemon juice: 1 tablespoon
3
Mix lemon juice, oil, honey, tahini, yogurt, garlic, and 2 tablespoons of water. Season to taste.
- Lemon juice: 1 tablespoon
- Olive oil: 3 tablespoons
- Honey: 1 teaspoon
- Tahini: 1 tablespoon
- Yoghurt: 100 ml
- Garlic: 1 clove
- Lemon juice: 1 tablespoon
4
When the rice is cooked, rinse and let it cool. Add warm rice to the cabbage, add cranberries, nuts, and herbs.
- Red rice: 200 g
- White cabbage: 350 g
- Dried cranberries: 50 g
- Pine nuts: 2 tablespoons
- Walnuts: 2 tablespoons
- Dill: 10 g
- Parsley: 10 g
5
Add the dressing and mix. Place on a plate, add all other ingredients, and drizzle with a little oil.
- Olive oil: 3 tablespoons