Amy brought me a box of cabbage and asked me to make, “you know, like some slaw.”
I hate mayonnaise, but I love tahini. so I made a variation on this recipe.
Slaw Instructions
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 slaw 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.
Notes:
Make up a whole bunch when you get your share and eat it for lunches throughout the week. Try to pack it in jars to be cute and portable, and remember to put the dressing on the bottom, or keep it separate until you’re ready to eat.
Add cold quinoa or leftover rice; eat with boiled eggs.
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