This Purple Cabbage Salad with Ginger Tahini Dressing is Perfect for Spring
It may not be warm enough to justify stashing away that winter coat, but with spring right around the corner, it's definitely time to start thinking about adding more vibrant raw foods back into the diet. This simple salad is exactly that. It's fresh and colorful, it's loaded with antioxidants and phytonutrients (hello purple cabbage!), contains an ingredient that has detoxification superpowers (more on that below), offers plenty of fiber to help support digestion, has a pop of plant-based protein, and even comes with a tasty ginger tahini dressing.
Cilantro - nature's master detoxer
While the term "detox" is often used to describe specific protocols like juice cleanses or a temporary restrictive diet, it's actually something our bodies are designed to do day and night. Certain foods can help aid detoxification on an ongoing basis, and if you're looking to boost your body's ability to flush out toxins, try adding more cilantro to your meals! This antioxidant-rich herb has antibacterial and anti-fungal properties, helps support a healthy liver and kidneys, is great for the skin, and even has chelating properties, meaning it contains compounds that bind to heavy metals so they're more easily rid from the body.
Delicious and packed with health benefits - the perfect salad to kick off the spring!
Detoxifying Purple Cabbage Salad with Ginger Tahini Dressing
4 cups purple cabbage, chopped
1/2 large bunch cilantro, chopped
1 cup cooked edamame soy beans
Ginger Tahini Dressing
1/2 cup Dastony Stone Ground Raw Sesame Tahini
1/2 cup water
2 Tbs fresh lemon juice
3 tsp minced fresh ginger
2 tsp nama shoyu (or Braggs, tamari or soy sauce)
1 tsp coconut aminos
1 tsp raw or toasted sesame oil
1 tsp maple syrup
Himalayan or sea salt to taste
1. Wash and chop your salad ingredients while cooking edamame beans. Mix everything together.
2. Blend salad dressing ingredients together
3. Toss dressing with the salad, or serve the dressing on the side.
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