Citrus Date Cabbage Tahini Salad

Ingredients

Ingredients

• 4 cups green cabbage, shredded
• 1 cups radish, julienned
• 0.25 cups red onion, thinly sliced
• 6 medjool dates, pitted and chopped
• 0.25 cups fresh cilantro leaves, chopped
• 2 tbsp toasted sesame seeds
• 0.5 cups tahini
• 3 tbsp fresh orange juice
• 2 tbsp fresh lemon juice
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 tsp tamari (gluten‑free soy sauce)
• 1 tsp grated ginger
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cups orange, segmented

Instructions

1. Prepare the cabbage: remove outer leaves, halve, core, then shred thinly; place in a large bowl.
2. Julienne the radishes and thinly slice the red onion; add to the cabbage.
3. Segment the orange (remove peel, pith, and seeds) and add the juicy segments to the bowl.
4. Toss the chopped dates, cilantro, and toasted sesame seeds into the bowl.
5. In a separate bowl, whisk together tahini, orange juice, lemon juice, maple syrup, olive oil, tamari, grated ginger, salt, and pepper until smooth.
6. If the dressing is too thick, thin with a splash of water (1‑2 tbsp) until it reaches a drizzling consistency.
7. Pour the dressing over the salad and toss gently to coat all vegetables evenly.
8. Taste and adjust seasoning with extra salt, pepper, or citrus as needed.
9. Let the salad rest for 5‑10 minutes to allow flavors to meld.
10. Serve at room temperature, garnished with a sprinkle of extra sesame seeds and a few extra cilantro leaves.
11. Store leftovers in an airtight container; keep the dressing separate for up to 3 days.

Notes

For a milder flavor, use napa cabbage instead of green cabbage. The dressing can be prepared a day ahead and kept refrigerated; bring to room temperature before tossing with the salad.