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Red cabbage & kale salad with tahini dressing recipe

Red cabbage & kale salad with tahini dressing recipe

10 ratings

Enjoy this season's vibrant, crunchy red cabbage in this healthy salad recipe. Crisp kale, spicy chilli flakes and juicy pomegranate seeds mean this salad is packed with colour and flavour, and it's finished off with a creamy tahini dressing. See method

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 173 calories / serving
  • Healthy
  • Vegetarian
  • Gluten-free


  • 2 tbsp olive oil
  • 1 onion, finely sliced
  • ½ red cabbage (roughly 400g), core removed, finely sliced
  • 100g chopped curly kale
  • 2 garlic cloves, finely chopped
  • ½ tsp crushed chillies
  • 80g pomegranate seeds

For the dressing

  • 2 tbsp tahini
  • 2 tbsp low-fat natural yogurt
  • ½ lemon, juiced
  • 1 garlic clove, finely chopped

Each serving contains

  • Energy

  • Fat

    13g 19%
  • Saturates

    2g 9%
  • Sugars

    8g 9%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 10g Protein 4.4g Fibre 3.8g


  1. Heat the oil in a frying pan over a high heat. Add the onion and cook for 5 mins, until golden. Remove with a slotted spoon and set aside.
  2. Add the cabbage to the same frying pan and cook for 5 mins, then add the kale and cook for a further 3 mins. Stir through the garlic and chilli and cook for a further 1 min, then remove from the heat. Transfer to a bowl and toss with the onion and pomegranate seeds.
  3. Mix all the dressing ingredients in a bowl with 1 tbsp water; season with black pepper. Drizzle over to serve.

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