1/4teaspoonsea salt,plus more to taste, if desired
In a dry pan, lightly toast the sesame seeds and nigella seeds over medium-low heat for two to three minutes (toasting them brings out their flavor).
In a large bowl, combine the shredded cabbage with the parsley.
In a small bowl, mix together the garlic, tahini, lemon juice, olive oil, and salt until well combined. Taste and adjust seasonings, if desired.
Pour dressing over the salad mixture and toss until well coated. Transfer the salad to a serving platter or to individual plates and sprinkle with the toasted seeds. Serve and enjoy!
I didn’t weigh the amount of cabbage, but think it was around 200 g per type. I translate one of my handfuls to be about 1 cups worth. Feel free to use more of one type of cabbage and less of another. Or substitute with Tuscan kale or curly kale, or even white cabbage. A small amount of grated carrot would likely be a nice addition as well.
I like to add nigella seeds to my salads are they add a subtle flavor of toasted onions. I buy mine at my local organic food store. They can also be found online. If you don’t have any on hand, feel free to skip or use more sesame seeds instead.
Inspired by my friend Anna’s super delicious kale and red cabbage salad!