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Purple Cabbage & Apple Salad

Purple Cabbage & Apple Salad

With Lemon Tahini Dressing


After a month of Jewish holidays—and all the eating that inevitably goes along with them—I’m sure lots of us are ready for some lighter eating. This vibrant, delicious salad will leave you feeling healthy and satisfied. You can also add some chopped chicken or flaked fish over the top to make it more filling.

You’ll need purple cabbage, parsley, red apple, sunflower seeds and slivered almonds. The colors along are enough to entice the palate—look how beautiful! Toss the ingredients together and set aside while you prepare the dressing.

Make sure to wash and check the cabbage and parsley for bugs.

The dressing requires tahini—the kind you find in the refrigerator section. Or, if you buy the paste, buy the seasoned one, prepare it according to the directions, and then measure out 6 tablespoons to use for the dressing and continue from there.

Mix the tahini with salt, honey, lemon juice and garlic powder. Use immediately or store in the fridge for later. It keeps well for a good 2 weeks.

Drizzle the dressing over the salad immediately before serving.

Salad Ingredients

  • 1.5 lbs. purple cabbage, shredded
  • ¼ cup loosely packed parsley
  • 1 red apple (I prefer Fuji or Gala), sliced
  • 3 tbsp. roasted, salted sunflower seeds
  • 3 tbsp. honeyed almond slivers (or whole almonds, if you can’t find the slivered ones)

Dressing Ingredients

  • 6 tbsp. tahini*
  • ½ tsp. kosher salt
  • 1 tbsp. fresh lemon juice
  • 1 tsp. honey
  • ⅛ tsp. garlic powder

* Note: This dressing calls for prepared tahini—the kind you would find in the refrigerator section. Or you can make your own by mixing 3 tbsp. tahini paste with 3 tbsp. cold water.


  1. Toss salad ingredients together.
  2. Combine dressing ingredients in a small bowl.
  3. Immediately before serving, drizzle dressing over salad. Mix.

What are your go-to healthy meals?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
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M.Diane Flushing, NY October 26, 2016

Yummy I love purple cabbage any way I can get it. Reply

Barb Freese LaPorte, IN. October 17, 2016

I just visited a restaurant in Skokie, IL., last week and had this awesome salad. I live 1 1/2 hours away, but if I lived closer I'd be there every day. The restaurant's name is: Taboune (I think) whatever, the food there was great. I'll definitely go there again. Reply

Olga Rangel Mexico December 24, 2015

Simply delicious! Made it for study group and celebrate Purim. Shalom. Reply

Jinnie Joy China October 16, 2015

Looks beautiful, smells gorgeous, tastes amazing! Delicious!!! And I didnt add any honey or honeyed almonds, sweet enough without (and healthier!). Thanks for sharing the recipe, Im gonna have it again and again :)

A much quicker way of getting tahini than going shopping is making your own!

TAHINI PASTE(makes a little under ¾ c, 7 mins)

• 1 c hulled sesame seeds
• 3+ T extra virgin olive oil

1. Toast the sesame seeds in a skillet over M-H heat.
2. Stir frequently until they begin to turn golden brown and then stir constantly. Be careful not to burn the sesame seeds.
3. Once they're toasted, let them cool a few minutes then grind them in a coffee grinder.
4. Transfer to a small bowl and add 3 tablespoons of olive oil. Mix to combine.
5. Add more olive oil until you reach the desired consistency.
6. Store the tahini in the fridge in an airtight glass jar.
7. Will keep for several months.

I found this recipe somewhere on the Internet a long time ago and copied to my fave recipes, Copied this salad recipe, too. :)

Shalom! Reply

Chana Europe October 9, 2015

it looks and sounds delicious! I can already see it on my Shabes table :) Reply

inge reisinger zwickau October 8, 2015

good morning I love this salad and after reading all comments I tell you look to the plate it is like a rainbow in the air all colours on your plate and now you get a smile on your face and its very healthy food for your soul and your stomache Reply

Anonymous October 7, 2015

Ricky, instead of apples perhaps mangoes or cherries or pineapple???? Reply

Olga Wodowóz(Golde) Uruguay May 7, 2015

Thank you ! Olga ,Uruguay Reply

Anonymous Brooklyn October 23, 2014

i am for sure the fastest miriam-copy-cat i ALREADY made it! and yes it's good, crunchy, delish, and REALLY pretty. it totally makes the table, you don't need any other decorations when you have this. next sheva brachot i make, this salad will be on the dishes when people come in.
Bracha B. Reply

amichai MN October 23, 2014

lovely photos The photos are so awesome, I feel tormented.
My wife is a horrible cook. But I love her. I lied. She doesn't cook at all. I do all the cooking and I'm getting tired of it. Reply

Ricky Palm Beach October 23, 2014

Apples I have a thing against apples in a salad- anything else instead of the apples? The purple cabbage and almonds... yum! Reply

Susan October 23, 2014

KEEPER! Unique, refreshing and delicious!!
Thank you! Reply

ana alarcon west covina October 23, 2014

Thank you, I'll make for the Shabbat Meal Reply

chanel brooklyn October 23, 2014

Incredble colors I'm trying this salad this shabbos. Looks so pretty! Will let you know how it goes. Reply

Leah October 23, 2014

This looks so fresh and delicious- def gonna try it Reply

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Cook It Kosher - Food Blog