Rainbow Red Cabbage Slaw with Tangy Tahini Dressing
makes a big bowl of slaw, about 6-8 servings
1 small head of red cabbage or 1/2 large head 5-6 Lacinato kale leaves or chard, washed and thick stems trimmed 4 large carrots, washed and peeled 1 large beet, washed and peeled (optional) 2- 3 scallions 4 red radishes 1/4 - 1/2 cup fresh parsley, chopped (Italian parsley is my favorite in this recipe) 2 - 3 large stalks of celery 1/4 cup raisins or currants or FRESH BLUEBERRIES! 4 TBL sunflower seeds Tangy Tahini Dressing (recipe follows)
Equipment: Food Processor, mandoline. or box grater
You can prepare the cabbages several ways: cut the cabbage in half and then slice into long, thin shreds using a mandoline, a food processor or by cutting them with a sharp chef's knife. However you cut it, you want long shreds. Place cabbage pieces in a large bowl.
Chiffonade the kale pieces by cutting the leaves in half lengthwise, then in half lengthwise again and stack them on top of one another. Then slice them cross-wise into fine ribbons. Add to the bowl.
Chop the fresh parsley and add to bowl. Shred the carrots (and beets if using) in either the food processor or by using the box grater. Add carrots and beets to the bowl.
Slice the scallions finely into rounds including some of the green tops. Add to bowl.
Add the raisins or currants, if using, and then add the tahini dressing a few tablespoons at a time and toss lightly, adding more dressing and tossing again until the vegetables are coated to your liking.
Sprinkle with sunflower seeds and FRESH BLUEBERRIES and serve immediately. Store in a tightly covered container up to 3 days.
Tangy Tahini Dressing You can double this and store for extra dressing.
4 tablespoons tahini 4 tablespoons pure maple syrup 4 tablespoons apple cider vinegar juice of one large lemon 1 teaspoon Dijon mustard 1 teaspoon garlic powder or 1 whole clove of peeled, fresh garlic Himalayan or sea salt freshly ground black pepper
You can put all the ingredients in a blender and blend or just whisk them in a small bowl. Store any extra dressing in a tightly covered container in the fridge.