Amy brought me a box of cabbage and asked me to make, “you know, like some slaw.” I looked with trepidation at the jar of mayonnaise in the refrigerator. i HATE mayonnaise.
i hate mayonnaise, but i love tahini. so i made a variation on this recipe.
dressing (to make a large salad, for ~10 people)
mix 1/2 cup tahini, 1/2 cup apple cider vinegar, 1/2 cup honey, the juice of 2 lemons, a splash of tamari (or sprinkle of salt), some ground pepper, a teaspoon of garlic salt, and some fresh grated ginger root. (a pint jar is the perfect thing to make this in– use the lines on the side to measure the ingredients, put the lid on and shake to mix)
salad: finely chop a large napa cabbage. layer with chopped or grated root vegetables (turnips, radishes, beets, carrots, etc), chopped green onions, and other vegetables as you wish. i was going to add some apple slices, but i cut my thumb open and had to go to CVS for butterfly bandages and when i came back i was in no state to chop, dice, or grate, so my salad ended here.
make up a whole bunch when you get your share and eat it for lunches throughout the week (pack it in jars to be cute and portable– put the dressing on the bottom, as they do here, or keep it separate until you’re ready to eat)
add cold quinoa or leftover rice; eat with boiled eggs