LEMON-TAHINI SLAW
This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out - poolside, deskside, at a picnic - for up to 3 hours, and it keeps for 3 days in the fridge.
Provided by Ali Slagle
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
- Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
- Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.
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vela hudson
[email protected]This slaw is the perfect summer side dish. It's light, refreshing, and flavorful.
Aaron Hagedorn
[email protected]I'm allergic to tahini, so I substituted Greek yogurt in the dressing. It was still delicious!
GeneMarcus Kalil
[email protected]This slaw is a great make-ahead dish. It's even better the next day.
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[email protected]I love that this slaw is so versatile. I've served it as a side dish, a topping for tacos, and even as a salad.
Melike ozkan
[email protected]This slaw is a great way to get your kids to eat their vegetables. The dressing is so tasty, they'll forget they're eating cabbage and carrots.
Alfonsina Saver
[email protected]I've never been a big fan of slaw, but this one is amazing! The lemon tahini dressing is so flavorful and the slaw is so crunchy.
Olympia
[email protected]This slaw is so refreshing and light. It's the perfect side dish for a summer barbecue.
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[email protected]I love the simplicity of this slaw. It's just a few ingredients, but they all come together to create a really flavorful dish.
Devon Thompson
[email protected]This slaw is a great way to use up leftover cabbage and carrots. It's also a healthy and delicious side dish that's perfect for any occasion.
Sydney Watts
[email protected]I've made this slaw several times now and it's always a crowd-pleaser. The dressing is so flavorful and the slaw is so refreshing. It's the perfect summer side dish.
adzator mawuli
[email protected]This slaw was so easy to make and so delicious! I love the combination of lemon and tahini. It's the perfect side dish for grilled chicken or fish.
Axel Ordas
[email protected]This lemon tahini slaw was a hit at our last potluck! Everyone loved the bright, tangy flavors and the crunch of the cabbage and carrots. I'll definitely be making this again.