🥘 Ingredients
- sugar snap peas 4 oz
- capers 2 tbsp
- green cabbage 0.33
- small lemons ½
- Kosher
- medium carrots 1 ½
- Tahini Dressing 4-5 tbsp
- roasted sunflower seeds ¼ cup
If not using snap peas or snow peas, use extra carrots (2-2 1/2 medium carrot). If you prefer your slaw with a bit more sweetness, add a drizzle of pure maple syrup or agave nectar when you add the Tahini Dressing in step 4 and toss well to combine. If your sunflower seeds are raw, toast them first for the best flavor. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes. Storage: This slaw is best fresh; only make as much as you can eat. Nutrition boost: For even more veggies, top with thinly sliced red bell pepper, halved cherry tomatoes, or broccoli sprouts. For more protein sprinkle on some hemp seeds or edamame. Shortcut: Skip shredding the carrots and omit the snap peas; simply use store-bought shredded carrots instead. Shortcut: Skip the capers.
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1Gather: sugar snap peas , capers , green cabbage , small lemons , Kosher salt and freshly cracked black pepper, medium carrots , Tahini Dressing , roasted sunflower seeds .
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2Chop the sugar snap peas into timer -inch (1 cm) pieces, removing any stringy ends first. You can thinly slice them lengthwise into thin slivers for a more classic slaw vibe, though it’s more time-consuming.
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3Chop the capers.
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4In a large bowl, combine the shredded cabbage, 1 tsp lemon juice, and a few pinches of salt. Massage with your hands to slightly soften.
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5Add the shredded carrots and chopped snap peas to the cabbage, and toss to combine. Add 4 tbsp Tahini Dressing, tossing to lightly coat. Taste, adding more dressing if desired. Add in the chopped capers and sunflower seeds. Season to taste with salt and pepper.