Cabbage salad


Crisp, julienne-cut cabbage takes center stage, adorned with a delightful dressing plus a protein-packed duo of smoked tofu and seasoned chickpeas. This colorful creation offers a delightful crunch and a hint of smokiness that harmonizes perfectly with the earthy spices and aromatic herbs.

Video recipe:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total time: 30 minutes

Servings: 4



🌱1 small cabbage

🌱200 g smoked tofu, cubed

🌱220 g canned chickpeas, drained and rinsed

🌱1/2 tsp garlic powder

🌱1/2 tsp coriander powder

🌱1/2 tsp chili powder

🌱1 tsp dried oregano

🌱2 Tbsp olive oil

For the Creamy Dressing:

🌱2 Tbsp tahini

🌱3 Tbsp plant-based yogurt

🌱100 ml water

🌱1 handful parsley

🌱1 Tbsp nutritional yeast

🌱Juice of 1/2 lemon


  • Preheat the oven to 200°C (392°F).
  • On a parchment-lined baking tray, place the chickpeas and cubed smoked tofu. Season with garlic powder, coriander powder, chili powder, dried oregano, and drizzle with olive oil. Mix well and bake for 20 minutes.
  • While they bake, prepare the cabbage by cutting it into julienne strips. Place the cabbage in a bowl, sprinkle with salt, and firmly massage to soften.
  • In a food processor, combine tahini, plant-based yogurt, water, fresh parsley, nutritional yeast, and lemon juice. Blend until smooth to create the creamy tahini dressing.
  • Assemble the salad by mixing the cabbage with the creamy dressing. Arrange the baked chickpeas and tofu on top.


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