Friday, May 4, 2012
Rainbow Slaw with Sweet Tahini Dressing From Healthy Happy Life
makes four generous servings
3 cups shredded or grated cabbage (I did half thinly sliced and half grated)
1 cup grated carrots (about 1 large carrot)
3/4 cup grated cucumber (skin on)
1/2 cup sweet onion, thinly sliced
1/4 cup grated sweet onion
1 1/4 cups finely chopped flat-leaf parsley (stems too!)
1/2 cup shelled organic hemp seeds
optional: chopped walnuts or pecans and/or raisins or dried cranberries
Sweet Tahini Dressing:
note: be sure you stor your tahini well - you want a thin pourable tahini. If your tahini is overly dried up or chalky you will need to add in some oil to loosen it up.
2 Tbsp tahini
2 Tbsp grade B maple syrup
2 Tbsp apple cider vinegar
1 small lemon, juiced
1/2 tsp garlic powder
salt and pepper to taste
1. The slaw is pretty simple. Just grate or chop and add everything to a giant bowl. Toss the veggies and get ready to toss with the dressing.
2. Dressing: Again, easy! You combine all the ingredients and briskly stir until everything combines. Taste and add salt and fine black pepper to taste. I actually only add a few dashes of salt - you really don't need much with all the zesty vinegar and lemon juice flavor.
stir dressing well until creamy...
3. Toss the slaw with the dressing. Use as much or as little dressing as you'd like. I use it all..
Serve right away. If you want to make this slaw ahead of time - you probably want to chop your cabbage instead of shred - the shredding make the slaw very WET. Which is one of the reasons why I like it so much. But your really have to eat it right away or it gets soggy. But if you use thicker cabbage - it will stay nice and crisp chilled in the fridge.