Tahini Lime Coleslaw

by Gretchen
(Fairfax, CA)

I made this for dinner the other night and it was delicious...I ate the whole thing.


1 head green cabbage (approx 3.5 pounds)

1 bunch carrots (approx 1 pound)

fresh ginger (thumb-size piece)

1 bunch cilantro

raw tahini (1/4 cup)

lime juice (1.5 limes or to taste)

salt (1/2 - 1 tsp or to taste)

Grate the cabbage in a food processor (or by hand). Toss with salt and massage for a few minutes, then let sit for at least 10 minutes. Meanwhile, grate the carrots and ginger and chop the cilantro. When cabbage has tenderized, drain as much of the liquid as you like (I drain most but leave some in to make the salad moist), and toss in the other vegetables, mixing to combine. If your salad is still a bit moist, you can first add the tahini, mix well, then squeeze the lime juice in and mix well again. If you like your coleslaw drier and have drained most of the liquid, then you may want to combine the tahini and lime together first, and then pour over the vegetables.

Enjoy! From Gretchen

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