🥘 Ingredients
- shredded cabbage from 10-12 oz
- Sea
- Lemon-Tahini Sauce 4 tbsp
- Freshly squeezed lemon juice from medium lemon ½
- Your
- Pickled Onions
- roasted pepitas or roasted nuts/seeds of choice ¼ cup
- golden raisins or dried cranberries 0.19-0.25 cup
📝
To toast raw pepitas: Heat a dry frying pan over medium heat and toast pepitas for 3 to 5 minutes, shaking the pan occasionally, until golden brown. (If using raw sunflower seeds, use this same method. If using raw nuts, chop first, then cook over medium-low heat until lightly browned.) Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: For more veggies, add shredded carrots or chopped cucumber to the salad. For a protein boost, use more pepitas or stir in some shelled edamame. Shortcut: Use coleslaw mix or pre-shredded cabbage instead of shredding your own.
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1Gather: shredded cabbage from , Sea salt or kosher salt and freshly cracked black pepper, Lemon-Tahini Sauce , Freshly squeezed lemon juice from medium lemon , Your favorite extra virgin olive oil, Pickled Onions , roasted pepitas or roasted nuts/seeds of choice , golden raisins or dried cranberries .
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2Add the shredded cabbage to a bowl. Add a pinch of salt and massage with your hands to soften a bit.
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3If the Lemon-Tahini Sauce is too thick to pour, add 1 tablespoon (15 mL) cold water at a time and whisk well until pourable. Pour the Lemon-Tahini Sauce on top of the cabbage. Add a squeeze of lemon juice, a drizzle of olive oil, and pepper to taste. Toss together with tongs or clean hands until coated to your liking. Taste, adding more lemon juice and/or olive oil as desired.
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4Add a few forkfuls of Pickled Onions, pepitas, and dried fruit, then season to taste with salt and pepper.