Sorry, I forgot to take a photo of the slaw pre-demolition. All I have left is a dirty bowl. Proof that the slaw was indeed delicious. I had been seeing a few coleslaw recipes popping up lately and I decided that I would use up whatever was in my crisper and make one big bowl of salad.
Throwing in the vegetables was easy. If I had it laying about, in in went. But for the dressing I was stumped. I didn’t want to make a vinegar based dressing and a mayo-based one just didn’t excite me. So after a bit of digging around, I found a small nub of fresh ginger and a half empty jar of tahini. I could definitely work with this! And oh boy, this dressing has some kick. The ginger adds a nice bite, the tahini makes it all creamy while the lemon juice adds some much needed sunshine. It was a slaw to be proud of!
I didn’t use up all the dressing…just a tablespoon or so. The remainder of the dressing I covered with plastic wrap and into the fridge it went. But don’t worry, I got some great use out of the remaining dressing. For what? Well, you’ll just have to wait until my next post. So if you make this coleslaw, make sure to save your dressing. I promise another great dinner!
tahini ginger slaw
1/2 small head of red cabbage, shredded
1 jumbo sized carrot (like a really, really, really huge carrot – or several normal sized ones)
1/2 small, red onion, sliced thinly
1/2 red pepper, diced
1 T tahini
juice of half a lemon
1 t minced fresh ginger
1 t agave syrup
1/4 c olive oil
salt & pepper, to taste
Mix together all the vegetables into a large bowl. In a mixing cup or small bowl combine all the dressing ingredients. Pour dressing over salad (not all of it!) and let sit for a few minutes or just dig in!