Cabbage & red rice salad with tahini dressing
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4-6 as a side
Skip to ingredients
Showing items 1 to 3 of 6
- 200g red Camargue rice(we used red Camargue & wild rice from Waitrose), or use normal brown long-grain
- 350g firm, round cabbageshredded
- bunch spring onionsthinly sliced
- zest and juice 1 large lemon
- 3 tbsp extra virgin olive oilplus extra to serve (optional)
- 1 tsp clear honey
- 1 tbsp tahini paste
- 100g Greek-style natural yogurt
- 1 garlic clovecrushed
- 50g dried cranberriesor currants
- 2 tbsp pine nutsor a handful of walnut pieces
- 0.5 x 20g pack dillor parsley, roughly chopped
Nutrition: per serving
- kcal280
- fat12g
- saturates2g
- carbs36g
- sugars10g
- fibre3g
- protein6g
- salt0g
Method
step 1
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.
step 2
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.
step 3
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.
