Carrot Cabbage Salad 

Looking for a quick, healthy, and flavorful salad? This Carrot Cabbage Salad with Tahini Dressing is perfect for busy weekdays, meal prep, or a light dinner. Packed with fresh veggies, crunchy peanuts, and a creamy sesame-tahini dressing, this salad is vegan, gluten-free, and full of nutrients. 

• Cabbage: I’m using green cabbage for its crisp texture. For more color, mix green and red cabbage. Napa cabbage works well too, if you prefer a slightly sweeter taste. 
• Carrots: Fresh carrots give the best flavor, and julienned cuts add great texture to the salad. Pre-shredded carrots are a good time-saver. 
• Onions: White onions offer a mild, sweet flavor, while spring onions bring extra color and freshness. 
• Peanuts: They add crunch. If you’re allergic, use cashews or almonds, or make it nut-free with seeds like sunflower or pumpkin. 
• Tahini: This gives the dressing its creamy base. Peanut butter or almond butter can be used as substitutes. 
• Sesame Seeds: Toast them for more flavor, or swap with flax or chia seeds if you prefer. 

Step-by-Step Instructions 

1. Prepare the Vegetables 

Thinly slice the cabbage and julienne the carrots. Chop the onions, spring onions, and cilantro. Add everything to a large mixing bowl. 

2. Make the Dressing 

In a small bowl, whisk together tahini, brown sugar, soy sauce, lemon juice, garlic, salt, and pepper. 
If the dressing is too thick, add 1–2 teaspoon of water until it reaches a creamy consistency. Stir in the toasted sesame seeds for a nutty flavor. 

3. Assemble the Salad 

Pour the dressing over the cabbage, carrots, and onions. Toss gently until the veggies are coated with the creamy dressing. Sprinkle roasted peanuts on top right before serving to keep them crunchy. 

4. Chill and Serve 

For the best flavor, refrigerate the salad for 15–20 minutes before serving. 

Tips for the Best Carrot Cabbage Salad 

• Use fresh veggies for the crunchiest salad. 
• Adjust sweetness by adding more or less brown sugar. 
• Make it ahead – Store the salad and dressing separately, mix before serving. 
• Add protein – Top with grilled tofu or chickpeas for a complete meal. 

Why Tahini Dressing Works So Well 

Tahini is made from ground sesame seeds and gives the dressing a rich, creamy flavor without dairy. Combined with lemon juice, soy sauce, and a touch of sweetness, it perfectly balances the freshness of cabbage and carrots. 

Storing Leftovers 

• Store separately: Keep salad and dressing in different containers so the veggies stay crisp. 
• Fridge life: Salad without dressing lasts up to 2 days in the fridge. Once dressed, eat within 24 hours for the best taste and texture. 
• Meal prep: Chop veggies ahead of time. Add dressing and peanuts just before serving so everything stays fresh and crunchy. 
• No freezing: This salad doesn’t freeze well because fresh veggies lose their crunch. 
• Grab-and-go lunches: Portion salad and dressing separately in small single-serving glass containers for quick, ready-to-eat meals. 

More Healthy Salad Recipes 

• Din Tai Fung Cucumber Salad – Light and refreshing. 
• Mango Cucumber Salad – Sweet and protein-packed. 
• Butternut Squash Quinoa Salad – A filling and healthy option.