Citrus Cabbage Salad with Pistachio, Dates, and Tahini Dressing

Ingredients

Salad

• 300 g green cabbage, shredded
• 1 shallot, thinly sliced
• 1 orange, peeled and segmented
• 0.5 grapefruit, peeled and segmented
• 0.25 cups pistachios, roughly chopped
• 4 medjool dates, pitted and sliced
• 1 tbsp sesame seeds

Tahini Dressing

• 3 tbsp tahini
• 2 tbsp fresh orange juice
• 2 tbsp fresh grapefruit juice
• 1 tbsp lemon juice
• 1 tsp honey
• 1 garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper, freshly ground

Instructions

1. Slice the green cabbage thinly and place it in a large mixing bowl.
2. Add the sliced shallot, orange segments, and grapefruit segments to the bowl.
3. Toss in the chopped pistachios, sliced dates, and sesame seeds.
4. In a separate small bowl, whisk together tahini, orange juice, grapefruit juice, lemon juice, honey, minced garlic, salt, and pepper until smooth.
5. If the dressing is too thick, thin it with a splash of water (about 1‑2 tbsp) and whisk again.
6. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
7. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.
8. Transfer the salad to a serving platter or individual bowls.
9. Serve immediately for maximum crunch, or refrigerate the dressed salad for up to 30 minutes to let flavors meld.
10. Enjoy as a refreshing side or a light main course.

Notes

Dress the salad just before serving to keep the cabbage crisp; the dressing can be made a few hours ahead and stored in the refrigerator.