Spicy Tahini Slaw
Spicy Tahini Slaw
The dressing for this zippy slaw comes from a Food52.com featured recipe for Tahini Noodles, and it is multipurpose. Use it as a salad dressing, a dip and as topper for grilled flank steak.
For the dressing
½ cup low-sodium soy sauce
½ cup tahini, well shaken
One 2-inch piece peeled fresh ginger root, grated (1 tablespoon)
4 cloves garlic, minced
3 tablespoons agave nectar
¼ cup plain rice vinegar
2 teaspoons Sriracha
1 teaspoon freshly ground black pepper
Juice of 1 lime (at least 2 tablespoons)
For the slaw
8 cups shredded cabbage mix (packaged blend of red and/or green cabbage and carrots; see note)
For the dressing: Whisk together the soy sauce, tahini, ginger, garlic, agave nectar, vinegar, Sriracha, pepper and lime juice in a large liquid measuring cup, until well blended (emulsified).
For the slaw: Place the shredded cabbage mix in a serving bowl. Add half the dressing and toss to coat. Taste, and add some or all the remaining dressing, as needed. Or, you can transfer the remaining dressing to a squeeze bottle and serve it alongside the salad so guests can help themselves to more dressing.
Note: To keep things simple, we used a store-bought slaw mix of cabbage and carrots. The slaw can be assembled and refrigerated a few days in advance.
Serves 8-12; makes about 8 cups
Nutrition | Calories: 60; Total Fat: 3 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 260 mg; Total Carbohydrates: 8 g; Dietary Fiber: 2 g; Sugars: 4 g; Protein: 2 g.
Adapted from a recipe by Alexandra V. Jones of Lolliposicle.net, by Washington Post Food anchor Mary Beth Albright.