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!
Closed Loop Cooking