Vibrant Purple Cabbage & Pesto Salad with Toasted Sesame Seeds
10 minutes
1260 reads
About Vibrant Purple Cabbage & Pesto Salad with Toasted Sesame Seeds
Craving a vibrant and healthy meal that's ready in minutes? This Purple Cabbage & Pesto Salad is a flavor explosion, bursting with crisp textures and a zesty pesto dressing that will tantalize your taste buds.Imagine tender broccoli florets, spicy jalapeño, cool cucumber, and crunchy purple cabbage all mingling together. Toasted sesame seeds add a nutty finish to this satisfying salad, making every bite a delight.Perfect for a light lunch, a weekend brunch, or a refreshing snack, this nutrient-packed salad is both visually stunning and incredibly easy to prepare. It's the perfect way to add a healthy dose of deliciousness to your day.
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Recipe Time & More
Prep10 minutes
Total10 minutes
Ingredients
Salad Ingredients
- 1/2 medium Purple Cabbage shredded
- 1 cup Broccoli
- 1/2 medium Cucumber diced
- 1/2 small Jalapeño thinly sliced (optional)
Dressing
- 2 Tbsp Pesto
- 1 Tbsp Virgin Olive Oil extra
- 1 1/2 tsp Salt or to taste
- 1/2 tsp Pepper black, freshly ground
Garnish
- 1 Tbsp Sesame Seeds toasted, white
Instructions
- Prepare the vegetables. Shred the purple cabbage and dice the cucumber. Thinly slice the jalapeño, if using.
- Lightly sauté the broccoli florets in olive oil for about 2 minutes until bright green and slightly tender. This helps enhance their flavor and color.
- In a large bowl, combine the shredded cabbage, diced cucumber, sautéed broccoli, and jalapeño (if using).
- Add the pesto, olive oil, salt, and pepper to the bowl. Toss everything together until the vegetables are evenly coated with the dressing.
- Just before serving, sprinkle the toasted sesame seeds over the salad for added flavor and visual appeal.
Recipe Notes
Good To Know
- For a heartier salad, toss in cooked chickpeas or white beans, which pair well with pesto and add extra protein and fiber.
- If you prefer a milder heat, remove the seeds and membranes from the jalapeno before slicing, or substitute with thinly sliced sweet bell pepper for a crunch without the spice.
- To keep the salad crisp for meal prep, store the pesto dressing separately and mix it in just before serving to prevent the vegetables from becoming soggy.
- For a dairy-free or vegan version, use a plant-based pesto or make your own using basil, nuts, garlic, olive oil, and nutritional yeast instead of cheese.
Expert Tips
- Grilling or roasting the vegetables before adding them to the salad can enhance their flavor and add a smoky char.
- For a brighter, more vibrant pesto, blanch the basil leaves briefly in boiling water before blending.
- Adding a squeeze of fresh lemon juice to the salad just before serving can brighten the flavors and add a touch of acidity.
Storage Instructions
- Store the salad and pesto dressing separately in airtight containers in the refrigerator for up to 3 days. Combine just before serving.
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Recipe Nutrition
Calories: 94kcalCarbohydrates: 3gProtein: 1gFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1710mgFiber: 1gSugar: 1g
Priyanjali Joardar
Articles: 36
6 Comments
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Such a flavorful dish! Can’t wait to taste it.
Such a lovely dish! Thanks for sharing.
This is amazing! Excited to make it.
Thanks Neha ????
Looks vibrant !!
I’m excited to try this recipe!