ABOUT THE RECIPE:
Crispy, lemony and inviting, this unique take on coleslaw provides an excellent accompaniment to a vegan burger, adding color and crunch to any summer meal. Featuring a spicy tahini dressing, along with crisp romaine, shredded carrots and colorful red cabbage, this recipe offers a tasty twist on a classic salad.
Makes 4 servings
INGREDIENTS:
SALAD
- 2 cups lightly packed, thinly sliced romaine lettuce
- 1½ cups thinly sliced red cabbage
- 1/3 cup chopped walnuts (see note for substitutions)
- 2 medium carrots, grated
- 1 small sweet onion, diced
DRESSING
- 1½ medium lemons
- 2 tablespoons sesame tahini, plus more as needed
- 2 tablespoons water, plus more as needed
- ¼ teaspoon garlic powder
- Dash of cayenne pepper
- Salt, to taste
- Freshly ground black pepper, to taste
INSTRUCTIONS:
Put all of the salad ingredients in a medium-sized bowl and stir with a large spoon to combine.
Squeeze the juice of 1 medium lemon into a small bowl. Put the lemon juice, tahini, water, garlic powder and cayenne in a bowl and briskly whisk until smooth, adding more tahini or water as needed to achieve the desired consistency.
Pour the dressing over the salad and gently toss to coat. Cut the remaining lemon half into 4 small wedges. Season with salt and pepper, to taste. Divide the salad into four pretty bowls and serve each with a lemon slice on the side.
Chef’s note: If preferred, you may use chopped pecans or roasted cashews in place of the walnuts. For a nut-free option, use roasted sunflower seeds.