Cabbage Apple Salad (with Honey Tahini Dressing)
A fresh, crunchy cabbage apple salad with toasted nuts, chopped dried fruit, and a creamy honey tahini dressing. Simple, sweet, and full of flavor — perfect for fall or any time of year.
Ingredients
For the salad:
- ½ small head white cabbage, finely shredded (or red/purple cabbage for color)
- 1-2 medium apples, thinly sliced or julienned
- ⅓ cup toasted nuts (pecans, walnuts, almonds, or pistachios)
- ¼ cup chopped dried fruit (apricots, cranberries, raisins, or dried cherries)
- Optional add-ins: shredded carrots, celery, pomegranate seeds, or microgreens
For the dressing:
- 2 tbsp raw tahini
- 1 tbsp honey (or maple/date syrup for a vegan version)
- 1 tbsp olive oil
- 2 tbsp fresh lemon juice
- Salt, to taste
- 1-2 tbsp cold water, as needed to thin
Instructions
- Finely shred the cabbage using a sharp knife and add it to a large mixing bowl.
- Cut the apples into thin slices or matchsticks. If you’re prepping ahead, toss them with a little lemon juice to prevent browning.
- Add toasted nuts and chopped dried fruit. Mix in any extras like carrots, celery, microgreens or pomegranate seeds if using.
- In a small bowl or jar, whisk together tahini, honey, olive oil, lemon juice, and salt until smooth. Add cold water gradually to thin if needed.
- Pour the dressing over the salad right before serving and toss well. Sprinkle extra nuts and dried fruit on top. Serve immediately.
