Crunchy Cabbage Salad with Orange-Tahini Dressing

Coleslaw sounds so 1980s. I know it was probably a disservice to rename the Raw Pad Thai as Coleslaw with a Spicy Almond Dressing. I mean, coleslaw?

INGREDIENTS :

• 10 oz green cabbage, thinly sliced (~3 cups)
• 1 large carrot, grated (1 cup)
• 1 green onion, thinly sliced
• 1/2 cup chopped cilantro
• 1/8 cup sesame seeds, toasted
• 1/8 cup sunflower seeds, toasted
• 1 tbsp toasted sesame oil
• 1.5 tbsp lemon juice (half a lemon)
• 1 tsp agave (or maple syrup)
• 1.5 tbsp tahini
• 1/4 cup water
• zest of a clementine or small orange
• pinch of salt, or to taste

INTRUCTONS :

1. Place cabbage, carrot, green onion and cilantro in a bowl and toss.

2. In a small cup, mix together the sesame oil, lemon juice, agave, tahini, water, zest and salt.

3. Plate salad, top with sesame and sunflower seeds and drizzle with dressing.

Serves 2-4.

Recipe Adapted From tastespace.wordpress.com

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