1

ABOUT THE RECIPE:

Carrot, Cabbage and Walnut Coleslaw is crisp, lemony and inviting. It is an unusual take on coleslaw and adds color and crunch to any meal.

Makes 4 servings

2

INGREDIENTS:

SALAD
2 cups lightly packed, thinly sliced romaine lettuce
1½ cups thinly sliced red cabbage
1⁄3 cup chopped walnuts
2 medium carrots, grated
1 small sweet onion, diced

DRESSING
1½ medium lemons
2 tablespoons sesame tahini, plus more as needed
2 tablespoons filtered or spring water, plus more as needed
¼ teaspoon garlic powder
1⁄16 teaspoon cayenne pepper
Sea salt, to taste
Freshly ground pepper, to taste

3

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 lemon into a small bowl. Put the lemon juice, tahini, water, garlic powder and cayenne in a blender and process until smooth, adding more tahini or water as needed to achieve the desired consistency.

4

Pour the dressing over the salad and gently toss to coat. Cut the remaining lemon half into 4 wedges. Season with salt and pepper, to taste. Divide the salad into four pretty bowls and garnish each with a lemon wedge.

Ingredients

Directions

1

ABOUT THE RECIPE:

Carrot, Cabbage and Walnut Coleslaw is crisp, lemony and inviting. It is an unusual take on coleslaw and adds color and crunch to any meal.

Makes 4 servings

2

INGREDIENTS:

SALAD
2 cups lightly packed, thinly sliced romaine lettuce
1½ cups thinly sliced red cabbage
1⁄3 cup chopped walnuts
2 medium carrots, grated
1 small sweet onion, diced

DRESSING
1½ medium lemons
2 tablespoons sesame tahini, plus more as needed
2 tablespoons filtered or spring water, plus more as needed
¼ teaspoon garlic powder
1⁄16 teaspoon cayenne pepper
Sea salt, to taste
Freshly ground pepper, to taste

3

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 lemon into a small bowl. Put the lemon juice, tahini, water, garlic powder and cayenne in a blender and process until smooth, adding more tahini or water as needed to achieve the desired consistency.

4

Pour the dressing over the salad and gently toss to coat. Cut the remaining lemon half into 4 wedges. Season with salt and pepper, to taste. Divide the salad into four pretty bowls and garnish each with a lemon wedge.

Carrot, Cabbage and Walnut Coleslaw
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