Carrot-Cabbage Slaw with Lemon-Sesame Dressing

🥘 Ingredients

• medium lemon 1
• extra virgin olive oil 3 ½ tbsp
• fat garlic clove 1
• pure maple syrup ½ tsp
• Aleppo pepper or red pepper flakes; optional for a bit of heat ½ tsp
• Kosher
• roasted sesame seeds 2 tbsp
• red cabbage ½
• medium carrots 3
• roasted cashews ¼ cup
• dried tart cherries or dried cranberries 2-3 tbsp
• Kosher

Lemon-Sesame Dressing

1. 1

   Prepare: medium lemon , extra virgin olive oil , fat garlic clove , pure maple syrup , Aleppo pepper or red pepper flakes; optional for a bit of heat , Kosher salt and freshly cracked black pepper, roasted sesame seeds .
2. 2

   In an 8-ounce (250 mL) or larger jar, combine 3 tbsp of lemon juice, the olive oil, garlic, maple syrup, chili flakes if using, 1 tsp kosher salt, and the sesame seeds. Shake up until well combined.
3. 3

   Taste, adding more lemon juice for tang, more olive oil for richness, more maple syrup for sweetness, or salt and pepper as needed.
4. 4

   Seal the jar, label it, and store in the fridge for about 1 week.
5. 5

   Gather: 3-4 tbsp Lemon-Sesame Dressing (from meal prep). For the 4-5 cup carrot-cabbage mix (from vegetable prep): red cabbage , medium carrots , roasted cashews , dried tart cherries or dried cranberries , Kosher salt or sea salt and freshly cracked black pepper.
6. 6

   Take the Lemon-Sesame Dressing out of the fridge. If it has solidified, place the jar in a bowl of hot water until liquid again. Shake well to re-emulsify.
7. 7

   Add the Carrot-Cabbage Mix to a large serving bowl.
8. 8

   Spoon on 3 tbsp of the Lemon-Sesame Dressing and toss to coat. Taste, adding another tablespoon of dressing if desired.
9. 9

   If using large nuts, chop them first. Add the chopped nuts and cherries to the slaw, and toss to combine. Season to taste with salt and pepper.