This chopped salad is the perfect thing to eat after a long day (or weekend) of eating junk, when all you are craving is savory, fresh, crunchy veggies. The creaminess of tahini, the bite of red onions, and the refreshing taste of cucumber are a combination on the brink of perfection. There's a reason these flavors are the foundation of so many Mediterranean recipes, and why this recipe is a staple in my weekly rotation.
I usually eat this for lunch or dinner sans meat, and often add tomatoes - but if you want some added protein, chopped salami and roasted turkey can definitely take it up a notch. And be warned - since all the veggies are raw, this is a CRUNCHY salad, with a lot of chewing involved - but we wouldn't have it any other way.
Makes 1 Salad
1/2 head of medium-sized green or red cabbage, chopped
1/2 of 1 large English cucumber, chopped
1/2 c. chopped red onion
1/4 c. chopped parsley
1/4 c. tahini dressing (recipe below)
1/2 c. chopped cherry tomatoes (optional)
1/4 c. chopped, sliced salami (optional)
1/4 c. chopped, roasted turkey (optional)
Add all ingredients to a bowl and toss to combine. Enjoy!
1/4 c. tahini
2 Tbs. water, room temperature
Juice of 1/2 of a lemon (about 2 Tbs.)
1 small clove of garlic, minced
Salt to taste
Add tahini and water to bowl and mix until you have a thinner, dressing-like consistency. It will get thick before it gets thin, so keep mixing before you add more water. Add additional water as-needed. Once desired consistency is achieved add the lemon juice and garlic. Add salt to taste (beware - a little salt goes a long way with tahini!).