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
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
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.
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
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
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
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.
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.
