Reasons I love this salad:
- So many colors! We’ve slid smack into winter’s dearth when the only seasonal produce left tends to be in varied shades of white and brown. These shards of green, white and orange lift the spirits. I imagine you could even add some radicchio or purple cabbage…
- Texture galore. Fresh cabbage crunches. Kale has some chew to it. Roasted sesame seeds pop.
- Healthy healthy healthy and it still doesn’t make me feel like I’m eating rabbit food. This may or may not have something to do with the tahini dressing which is magically creamy.
- The ingredients keep for more than a week in the fridge. You know, in the event that you forgot to make it for a week (or two, heh) after buying the ingredients.
Winter Slaw with Creamy Tahini Dressing
Adapted only slightly from Sarah over at My New Roots
Makes a lot
6 cups of shredded greens: cabbage (purple, green or Savoy), kale, radicchio
2 cups shredded carrots
3 scallions, sliced on the bias
1 cup chopped flat leaf parsley
½ cup chopped mint
½ cup sesame seeds
Makes 1 cup
2 Tbsp. olive oil
juice of one lemon
1 Tbsp. liquid honey (or maple syrup)
1/3 cup tahini
a couple pinches of salt (check to make sure your tahini is unsalted first!)
pepper, to taste
zest of 1 orange
1. Wash, dry and shred the greens. While you could use the shredding blade of a food processor for this, avoid it– I find it makes slaw into a watery mess. Instead, put on some good tunes, take your time and a sharp knife and loose yourself in the rhythm of the chop chop chop chop. Dump the greens in a large bowl. Shred the carrots on a box grater or finely julienne them. Add to the greens. Chop the parsley finely and add it to the greens along with the sliced scallions. Roast sesame seeds in a dry skillet over medium heat until they begin to pop and smell delicious. Remove from heat immediately. Pour over salad ingredients.
For the dressing: add all ingredients except for salt to medium-sized jar. Cover the jar tightly and shake into oblivion. If the dressing is too thick for your liking, add a little water, a tablespoon at a time. Once you have the consistency you like, taste for seasoning. Salt, pepper and acid should all be balanced. Mess with it til it seems worthy of pouring over anything in sight.
If serving the entire salad immediately, toss everything together and serve. If serving the salad a few hours from now, wait to toss with dressing until you’re about to eat or it’ll get wilty and limp and no one will see its beauty. If your partner or family won’t touch this slaw with a ten foot pole and it’s just going to be you eating it a bit at a time (ahem), keep the greens in a plastic bag lined with one layer of paper towels. The salad should keep this way for 2-3 days in a cold fridge. Toss with dressing prior to serving.