Winter is coming, and with it: Red cabbage! In my native Germany, this is a decidedly wintry vegetable. Most people eat red cabbage as a delicious side for Sunday or holiday dinners, simmered for at least an hour with spices, vinegar and apple. Yet eating it raw is just as great – if totally different. Instead of the hearty warmth you get a plate full of crispy freshness. As grapefruit also come out in winter, pairing the two makes the perfect healthy winter salad. Are you up for some crunch?
This salad can be a fully satisfying meal: Cashew nuts, avocado and the tahini dressing add enough healthy fats to keep you happy for a few hours. Or do you prefer it as a side, accompanying a lean main, such as barbecued fish, garlicky fried shrimp or roast chicken? Or maybe – as, again, winter is upon us – together with a cup cup of steamy hot broth? Whatever you choose, this salad adds color to a grey winter day!
Lower carb option
For stricter diets, replace cashew nuts with lower-carb pecans and reduce the amount of onion. Even without red onion, this salad is totally delicious!
Great salad to prep for the next day
If you would like to prepare extra and keep some of the salad for the next day, separate the prep portions before adding the avocado and cashew nuts. Enter avo and nuts only to the portion you’d like to eat immediately. If you plan to take the second portion to work the next day, cut and carefully mix in the avocado the next morning and take the nuts in a separate container to keep them crisp.
As a full meal, this recipe comfortably serves two people – and more if enjoyed as a side.
Healthy, crunchy and a burst of color: Red Cabbage salad with avocado, green salad, cucumber, grapefruit and cashew nuts, laced with a fine tahini dressing!
Serves 2 for a generous full meal or 4 as a side
For the salad:
2 cups red cabbage, shredded
1 cup green lettuce leaves, cut in stripes
1/2 cup cucumber, diced
1/2 cup red onion, sliced
1/4 cup roasted unsalted cashew nuts
1 tbsp coconut oil
1 tbsp roasted sesame seeds
chilli powder (optional)
For the Tahini dressing:
3 tbsp Tahini
2 tbsp lime or lemon juice
1 tbsp soy sauce
1 tsp grated ginger (or a pinch of ginger powder)
1 tsp sesame oil
1 tsp coconut sugar or lowcarb sweetener
1/2 tsp sea salt
a few tbsp of water
- Heat a pan and pour in the coconut oil. Saute the onion slices until they start to brown and caramelize. The longer you go on, the sweeter and darker they become. Take them out whenever you feel they’re just right and and set them aside to cool a bit.
- Now prepare your dressing: Mix Tahini with all other ingredients. Add water if too dry or sticky in order to achieve the right smooth texture.
- Open the grapefruit and carefully take out the flesh, separating it from the skins. Slice the avocado. Mix cabbage, salad, cucumber, grapefruit, sauteed onion and half of the avocado in a large flat bowl.
- Sprinkle 1/3 cup of the tahini dressing over the salad, place the remaining avocado slices on top, and sprinkle cashew nuts across the salad. If you like, spice it up with a little bit of chili powder.
You can keep the remaining tahini dressing in a sealed container in the fridge for several days.
The two servings as a full meal are generous! This salad is really satisfying and will keep you going for quite some time.
- Category: salads
- Method: chop and mix
- Cuisine: European
- Serving Size: 2
- Calories: 564
- Fat: 42.6g
- Carbohydrates: 30.7g net carbs
- Protein: 13.4g