Recipe: Delicious pointed cabbage salad with tahini dressing

by MoniaMagdalena
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This pointed cabbage salad is so delicious & crispy.
It was a hit at our house,and I also really think that it looks very nice on the dinner table at at dinner party or a buffet 🙂

This salad is super healthy & contains a lot of pointed cabbage.
Kale are very healthy, and we ahould all eat a lot more of it – So just go for it!
Forget your bad.kale-memories from your childhood, and start cooking kale the right way.. Then I promise you, that you will love it!
Yes, even brussel sprouts

Cut the kale finely for a salad, blanch it (Nevet overcook it! Never!) or fry it.

Kale is healthy!

Kale contains a lot of fibers, which means that it is really satiating, and great for yours bowels 🙂
Kale also contains: folic acid, calcium and vitamin C, B & K.
Vitamin-K is found in most green vegetables – Especially the dark green vegetables.

Pointed cabbage is a very mild kind of cabbage & kale. it doesn’t contain as much vitamins & nutrients as broccoli & curly kale – These two are the most healthy kinds! Espacially if you are able to find them in a purple colour.
These are ekstra healthy, and contains some extra vitamins & nutrients, that the ordinary green kinds doesn’t.

Salads that contains kale, are best when you grate or slice the kale very fine.

100 grams of pointed cabbage a day – Keeps the doctor away!! 😉 Haha ..
Yeah, but … 100 grams of pointed cabbage a day, covers your need for vitamin-C 


Yield: 4 persons



  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp soy sauce
  • 1 lemon
  • ½ tsp tahini


  • 1 small pointed cabbage
  • 100 grams of edamame beans
  • 1 bundle asparagus
  • 2 corncobs
  • 40 grams of pumpkin seeds
  • Sea salt

How to make it:


  • Add oil, soy, honey & tahini to a bowl. Mix it well together and season with lemon


  • Defrost the edamame beans
  • Bring a pot of water to a boil, add the corncobs & salt. Cook the corncobs
  • When they are done – ut them in cold water, and let the corncobs cool down
  • Cut the cabbage finely
  • Cut the corns from the cobs
  • Wash the asparagus & break off the ends
  • Blanch the asparagus for aprox. 1 minute
  • Cut the asparagus in bits of 3 cm
  • Mix cabbage with corn in a bowl. Add the dressing and mix it all well together
  • Pour the cabbage & corn into a nice bowl or platter
  • Add asparagus & edamame beans
  • On a dry pan, roast the pumpkin seeds with some sea salt – Watch out! They are popping 😉


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