Crunchy Cabbage Salad with Lemon-Tahini Dressing

🥘 Ingredients

• good-quality tahini 0.33 cup
• extra virgin olive oil 2 tbsp
• freshly squeezed lemon juice about medium lemon 1 tbsp
• kosher salt ¾ tsp
• Freshly
• pure maple syrup 2-3 tsp
• ice water 3-6 tbsp
• medium English cucumbers ½
• romaine lettuce ½ head
• thinly sliced or shredded cabbage of a medium cabbage from 0.33 cup
• Kosher
• roasted sunflower seeds or roasted nuts of choice ½ cup

Lemony Tahini Dressing

1. 1

   Prepare: good-quality tahini , extra virgin olive oil , freshly squeezed lemon juice about medium lemon , kosher salt , Freshly cracked black pepper, pure maple syrup , ice water .
2. 2

   In a bowl (or large wide-mouth glass jar), combine all of the ingredients except the ice water. Whisk until the sauce starts to come together.
3. 3

   Add the ice water 1 tablespoon (15 mL) at a time, whisking as you go. It will get stiff, but as you continue whisking, it will turn into a sauce. Add more water as needed until creamy yet spoonable. Taste for seasonings, adding more lemon juice for tang, maple syrup for sweetness, olive oil for richness, or salt as needed.
4. 4

   Store in a labeled sealed jar in the fridge for about 1 week.
5. 5

   Gather: medium English cucumbers , romaine lettuce , thinly sliced or shredded cabbage of a medium cabbage from , 4-6 tbsp Lemon-Tahini Dressing (from meal prep), Kosher salt and freshly cracked black pepper, roasted sunflower seeds or roasted nuts of choice .
6. 6

   Finely dice the cucumber or thinly slice into half moons.
7. 7

   In a serving bowl, combine the chopped lettuce, shredded cabbage, and cucumber. Toss to combine.
8. 8

   If the Lemon-Tahini Dressing is too thick, whisk in a spoonful of cold water to thin out.
9. 9

   Spoon 4 tbsp of the Lemon-Tahini Dressing on the salad, and toss to coat. If it needs more dressing, add another 1-2 tbsp. Taste, adding salt and pepper as needed. Scatter the sunflower seeds on top.