Crispy Cabbage Salad with Tahini Dressing

Pareve and gluten free--Serves 6 to 8

Ingredients for salad                                     rsz 10 vayakheil cabbage salad copy copy

  • 3 cups coarsley shredded cabbage
  • 1 julienned green pepper
  • 1 carrot, shredded
  • 4 baby bok choy cut on the diagonal
  • Sprouts (optional)
  • Sesame seeds
  • 1 bunch of green onions, cut on the diagonal, white and green part

Ingredients for Dressing

  • 3 oz. tofu
  • 1/3 cup tahini
  • 1 Tblsp. sesame oil
  • 2 cloves garlic, minced
  • 3 Tblsp. rice vinegar
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 Tblsp. honey
  • 1/2 tsp. freshly grated ginger
  • pinch of cayenne pepper


  1. Mix cabbage, green pepper, carrot, and baby bok choy in a large salad bowl.
  2. Mix salad dressing ingredients together in food processor until smooth.
  3. Dress salad and top with sprouts, sprinkle with sesame seeds and green onions.

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