Thursday, September 13, 2018

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?
  • 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

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
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