advertisement

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.

Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.