This vibrant and nutrient-packed salad is perfect for supporting your body during the ovulation phase. With red cabbage, edamame, quinoa, and a creamy lemon tahini sauce, it provides antioxidants, healthy fats, plant protein, and key vitamins to promote hormone balance, egg health, and steady energy. The combination of flavors and textures, along with the optional avocado, sesame seeds, and almonds, makes this salad both delicious and nourishing.
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Add tahini, olive oil, lemon juice, and salt to a small bowl.
Whisk it together. It will look thick at first — that’s normal.
Slowly add warm water, 1 tablespoon at a time, while whisking.
Keep whisking until the sauce becomes smooth, creamy, and pourable.
Taste and adjust with a little more lemon or salt if needed.
In a bowl, combine the red cabbage, grated carrot, boiled edamame, spring onions, and quinoa.
Pour the creamy lemon tahini sauce over the veggies.
Mix everything together until well coated.
Serve with half an avocado, and sprinkle sesame seeds and almonds on top for crunch.
If you prefer a stronger garlic flavor, include the optional grated garlic in the tahini sauce.
For added crunch, lightly toast the almonds and sesame seeds before sprinkling them on the salad.
This salad can be made ahead of time, but add the sauce just before serving to keep the veggies crisp.
Can I use a different grain instead of quinoa?
Yes, you can substitute quinoa with other grains like couscous, bulgur, or even rice. But if your main goal is not to bloat, stick to quinoa
Is the tahini sauce vegan?
Yes, the tahini sauce is vegan as it contains no animal products.
Can I store leftovers?
Yes, you can store leftovers in an airtight container in the refrigerator for up to 2 days. Add the avocado and toppings fresh when serving.
What can I use instead of tahini?
If you don’t have tahini, you can use almond butter or sunflower seed butter as a substitute.
Is this salad gluten-free?
Yes, this salad is naturally gluten-free as it does not contain any gluten-based ingredients.
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