If you’re like me, you know that sometimes you just crave a salad that’s not boring. You know what I mean — not another plain lettuce situation that leaves you hungry an hour later. I want crunch, I want color, I want flavor that pops. And that’s exactly why this Red Cabbage and Carrot Salad with Lemon Tahini Dressing has become one of my go-to recipes whenever I’m craving something light yet satisfying.

This salad is basically a rainbow in a bowl. Thinly sliced red cabbage brings that beautiful purple hue and satisfying crunch. Carrots, peeled into ribbons, add a touch of sweetness and more texture. Green onions keep things zippy and fresh, while pumpkin seeds and dried cranberries toss in even more texture — a combo of nutty crunch and chewy sweetness that I love in salads.

But let’s be real — the star of this show is the dressing. If you’ve never made a lemon tahini dressing before, prepare to have your salad world rocked. It’s creamy, nutty, citrusy, and just the right amount of tangy. Plus, it comes together in about a minute and doesn’t require anything fancy other than a spoon and a small bowl.

More Salad Recipes:

How To Make This Red Cabbage & Carrot Coleslaw

Honestly, these are all pantry staples in my kitchen, which makes this recipe an easy “whip it up whenever” kind of dish. If you don’t already keep tahini on hand, I highly recommend adding it to your shopping list. It’s magic for quick dressings and sauces.

Ingredients You'll Need

1 small red cabbage head, thinly sliced
2 carrots, peeled and sliced into very thin strips with a vegetable peeler
2 green onions, thinly sliced
3 tablespoons tahini
Juice of 1 fresh lemon
1–2 tablespoons water, as needed
½ cup pumpkin seeds
¼ cup dried cranberries
¼ cup fresh parsley, chopped
Sea salt and black pepper, to taste

How To Make Your Coleslaw In 3 Easy Steps

Step 1: Prepare Your Veggies

Combine your thinly sliced red cabbage, carrot ribbons, and green onions in a nice big bowl. Season with a little sea salt and black pepper to wake up the flavors. Give it all a good toss.

Step 2: Make The Dressing

Next up, make the dreamy dressing. In a small bowl, whisk together the tahini and freshly squeezed lemon juice. Add a pinch of salt and pepper. The dressing might seize up a bit at first — that’s normal! Just whisk in a tablespoon of water to loosen it up. If it still feels too thick to drizzle, add another splash until you get that perfectly creamy consistency that can coat all those veggies beautifully.

Step 3: Make The Salad

Pour the dressing over the salad and toss everything until it’s nicely coated.

To finish, sprinkle the salad with pumpkin seeds for a satisfying crunch, dried cranberries for a touch of sweetness, and a big handful of fresh chopped parsley for that herby freshness. And that’s it — you’re ready to dig in!

Why I love this salad (and you probably will too)

What I adore about this salad is how flexible it is. Want to bulk it up a bit? Toss in some cooked quinoa or chickpeas for extra protein. Not a fan of pumpkin seeds? Sunflower seeds, chopped almonds, or walnuts work just as well. Don’t have cranberries? Try golden raisins or chopped dried apricots. It’s totally forgiving — so use what you have and make it your own.

Another reason this salad is a staple for me: it holds up like a champ. Cabbage is hearty, so it won’t wilt into a soggy mess after a few hours in the fridge. In fact, I think it tastes even better after sitting for a bit and soaking up all that tangy lemon tahini dressing. It’s perfect for meal prep — just store the seeds and cranberries separately and sprinkle them on just before eating to keep everything crunchy.

Tips for the best cabbage salad ever

A few quick tips:

Slice that cabbage thin. The thinner, the better. It’ll soak up the dressing more easily and have a lighter texture.
Use a super fresh lemon for the dressing — the bright flavor makes all the difference.
Taste as you go. Don’t be afraid to adjust the seasoning. Add a bit more salt, pepper, or lemon juice to get it just right for your taste buds.

If you’ve been stuck in a salad rut, this Red Cabbage and Carrot Salad with Lemon Tahini Dressing will snap you right out of it. It’s crunchy, colorful, refreshing, and just plain fun to eat. And it proves that healthy doesn’t have to be boring — sometimes all you need is a bit of cabbage, a splash of citrus, and a spoonful of tahini to turn a simple bowl of veggies into a salad you’ll actually look forward to.

So grab that cutting board, pull out your favorite mixing bowl, and give this salad a try. Your taste buds (and your lunchbox) will thank you.