Cabbage and red rice salad with tahini dressing
Cabbage & red rice salad with tahini dressing
This Middle Eastern inspired vegetarian side dish is full of contrasting textures - ideal paired with griddled prawns, chicken, fish or halloumi
- Serves 4-6 as a side
- Easy
Nutrition per serving
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Calories 280
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Carbohydrates 36
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Saturated Fat 2
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Sugar 10
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Protein 6
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Fat 12
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Fiber 3
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Salt 0
Ingredients
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200g red Camargue rice (we used red Camargue & wild rice from Waitrose), or use normal brown long-grain
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350g firm, round cabbages, shredded
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bunch spring onions, thinly sliced
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zest and juice 1 large lemon
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3 tbsp extra virgin olive oil, plus extra to serve (optional)
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1 tsp clear honey
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1 tbsp tahini paste
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100g Greek-style natural yogurt
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1 garlic clove, crushed
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50g dried cranberries or currants
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2 tbsp pine nuts or a handful of walnut pieces
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½ x 20g pack dill or parsley, roughly chopped
Method
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Cook the rice following pack instructions. Meanwhile, put the cabbage and spring onions in a large bowl with the lemon zest, half the lemon juice, 1 tbsp oil and a good pinch of seasoning. Massage it all into the cabbage and set aside.
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Whisk together the rest of the lemon juice and oil plus the honey, tahini, yogurt and garlic, then loosen with 2 tbsp water. Season to taste.
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When the rice is tender, drain in a sieve, rinse briefly under the cold tap, then let it drain well. Tip the just-warm rice into the cabbage, adding most of the cranberries, nuts and herbs too. Now pour in most of the tahini dressing and mix. Pile onto a serving plate, then sprinkle with the remaining ingredients and drizzle with the final few spoonfuls of dressing and a slug more oil, if you like.