Our creamy tahini cabbage can be had warm or cold, it’s perfect to make in advance and to pack for an outdoor adventure. We used purple cabbage, but green is also delicious in this recipe!
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 tablespoon coconut oil
4 cups purple cabbage, chopped
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons tahini
2 tablespoons olive oil
1 tablespoon raw apple cider vinegar
1 teaspoon dried ginger powder
½ cup fresh cilantro, chopped
1 tablespoon sesame seeds
Optional: sliced radish
Heat coconut oil in a large skillet set to medium heat. Add chopped cabbage, sea salt, black pepper and garlic powder and stir well.
Cover with a lid and reduce heat to a simmer, stirring occasionally, until very soft, about 15 minutes.
Add tahini, olive oil, apple cider vinegar, dried ginger powder and half of the cilantro to a large mixing bowl and stir well until it is thick and creamy.
Add cabbage to the mixing bowl and toss well.
Serve with the rest of the cilantro, sesame seeds and optional sliced radish, storing any leftovers in the fridge for up to one week.
Net Carbs: 7