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 small lemons
2 heaping tablespoons sesame tahini, plus more as needed
2 tablespoons water, plus more as needed
¼ teaspoon garlic powder
1⁄16 teaspoon cayenne pepper (use more for a spicier dressing)
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 very small lemon (or 1/2 large lemon) into a small bowl. Put the lemon juice, tahini, water, garlic powder and cayenne into a small bowl and briskly whisk until smooth and combined, 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 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 small lemons
2 heaping tablespoons sesame tahini, plus more as needed
2 tablespoons water, plus more as needed
¼ teaspoon garlic powder
1⁄16 teaspoon cayenne pepper (use more for a spicier dressing)
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 very small lemon (or 1/2 large lemon) into a small bowl. Put the lemon juice, tahini, water, garlic powder and cayenne into a small bowl and briskly whisk until smooth and combined, 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 wedges. Season with salt and pepper, to taste. Divide the salad into four pretty bowls and garnish each with a lemon wedge.
Notes
