Winter Slaw with Creamy Tahini Dressing

Homemade tahini is one of life’s simple pleasures. Toasted sesame seeds pulsed on high until smooth. Pinch of salt, a little quality olive oil, and you’ve got creamy, dreamy goodness. After I discovered bulk sesame seeds I’ve been making tahini at home on the regular – it’s good on just about everything (and I do mean everything.) You can avoid all the excess packaging and plastic film of conventionally packaged tahini with this quick DIY recipe. Then, with a spoonful of tahini, splash of olive oil, and red wine vinegar you’ve got an easy, everyday dressing that gives life to all veggies.

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Winter Slaw 02
Winter Slaw 03

A winter slaw salad is a great vehicle for tahini dressing and delicious all on its own. (But I don’t blame you if you’re just here for the tahini today.) Colorful purple cabbage was the inspiration for a winter vegetable medley, also including crowd favorites – carrot, apple, and brussels sprouts. A hint of sweetness from the apple contrasts the heartier vegetables and pairs really nicely with the tahini. Topped off with a squeeze of lemon, it’s a bright, crunchy meal that keeps well for lunch.

This is an awesome use-it-up salad if you have any straggler produce in the fridge. You can include your cabbage cores (just chop ‘em finely), your veggie skins (washed thoroughly), and leftover grains if you have them. I try for a good contrast of flavor, produce with a good crunch, and a variety of color to keep it interesting.

This might be your new favorite winter slaw! Let us know if you give it a try!
#closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Winter Slaw with Creamy Tahini Dressing

by Hawnuh Lee

A colorful, winter slaw salad is a great vehicle for tahini dressing and delicious all on its own.

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makes: 2 servings | prep time: 10 min | total time:

Ingredients

  • 1/4 large red cabbage, core included, chopped into 1” pieces or so
  • 2 carrots, chopped into small strips (matchsticks), keep the skins on
  • 1/2 * 1/2 apple, chopped into small strips, keep the skins on
  • 4 - 5 brussels sprouts, chopped into small strips
  • salt to taste
  • lemon to taste

Tahini Dressing

  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar

To-Do's

  1. Combine all dressing ingredients in a small bowl and whisk until mixed.
  2. Chop all slaw ingredients and toss into large bowl.
  3. Add dressing to slaw and stir until vegetables are evenly coated.
  4. Add salt and lemon to taste.
  5. Enjoy! This will keep in the fridge for about a week.

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