A slaw that you will keep the recipe close to you until you know it heart. That what happened to me when I first made it. It pleased my crowd so much that I remember sticking the recipe on to my fridge. Then I shared it with you on my social media and it was such a hit that the recipe would here up my grid for a while. It interesting how tahini & cabbage go well together. It has a lovely creamy texture. So perfect for the cabbage. Then the cucumber. It has this little boost of freshness. It goes so well along. We truly Love this recipe. Let’s get to it.
The ingredients
About 4 peoples
1 white cabbage
1 long cucumber
For the vinaigrette
3 tbsp tahini
1 tbsp mayo or sour cream
1 tbsp mustard
⅓ cup olive oil
2-3 tbsp lemon juice (I put a 3 inch thick slice directly in the blender)
2-3 tbsp water! (Or enough to liquified)
1 clove of garlic
Salt & pepper
One handful of cranberries or raisins for topping.
One handful of pumpkin seeds for topping.
Take your cabbage, cut it in half and slice it the thinner possible. Place in a strainer and rinse it under cold water. Set aside in the large salad bowl.
Wash the cucumber, cut it in half lengthwise and slice it thinly as well. Place it as well in the bowl.
Prepare the vinaigrette.
Place all the ingredients of the vinaigrette into your blender and mix well. If the sauce is too thick add a little iced water. Taste to fix it to your taste.
Mix the vinaigrette to the cabbage & cucumber. Mix it very well and let it sit at least an hour in the fridge. When it’s time to serve, just add the dry fruits and the seeds!
The salad can be stored for up to two days in the fridge. The vinaigrette is a delicious recipe that you can use for any other kind of chopped salad. You can use any other seeds you like as well as for the dry fruit. It is just a delicious little wonder! I can’t wait for you to try it !
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