Recipe by Menachem Goodman

Cabbage Quinoa Salad with Turkey Kabanos and Tahini Dressing

Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Sesame
20 Minutes
Diets

Ingredients

Salad

  • 2 cups shredded red cabbage

  • 1 Persian cucumber, diced

  • 1 red bell pepper, diced

  • 1 bunch scallions, thinly sliced

  • 1 (4.4-ounce) package mini turkey kabanos, sliced in 1/2-inch rounds

  • 1 cup Pereg White Quinoa, cooked according to package instructions

  • 1/2 cup roasted, salted corn nuts, for topping

Tahini Dressing

  • 1 and 1/2 tablespoons Manischewitz Honey

  • 1 teaspoon kosher salt

  • 1 teaspoon chili powder

  • 1/2 teaspoon black pepper

Directions

Prepare the Dressing

1.

In a one-pound container, combine all the dressing ingredients. Cover with lid and shake until well combined. Store in fridge for up to one week.

Prepare the Salad

1.

In a large bowl, combined the salad ingredients besides corn nuts, and tahini dressing.

2.

Drizzle one cup of tahini dressing over salad and toss lightly to combine. Sprinkle over corn nuts to finish off. Serve with remaining dressing on the side.

Notes:

Make sure the tahini is Israeli-style unflavored sesame tahini. It can be found in your local supermarket in the canned food/shelf-life products. Some companies call it tahini paste.

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Cabbage Quinoa Salad with Turkey Kabanos and Tahini Dressing

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Leah
Leah
4 years ago

Is there a substitute for corn nuts?

Raquel Malul
Admin
Reply to  Leah
4 years ago

You can skip them or put spiced chickpeas.