02
Jul
10

Cabbage Slaw with Asian Tahini Dressing

My first week back at work is over. I’m exhausted, relieved and happy to be home. I also wish I had some of this slaw left.

I made this a week ago but didn’t have time to write about it. I would arrive home at night, play with our delicious 9-month-old, eat dinner, and then crash. When I made this, it was another hot day. I still had cabbage left over from our Fair Shares box and hated to throw it out. So, I tackled this recipe in about 30 minutes one evening, even though it looked questionable. I wasn’t sure how radish and button mushrooms would perform together, but we already had tahini, soy sauce and a few other ingredients in our overcrowded fridge.

Before my first bite, I doubted I’d blog about this. Slaw has never been my thing. It’s usually soaked in mayonnaise, which repulses me. I rediscovered, though, that it’s often good to try something you’re not certain about. Jeff doesn’t normally like radish — another reason this was a risk. But he ate every slice of radish in this slaw. Mixing radish, mushrooms and cabbage with sesame, soy and lemon really works. There are three forms of sesame here: paste, oil and seeds. The slaw is crunchy and cool. It’s not at all overpowering. Yum. Very good things can be made with cabbage, I’ve discovered this summer. As for radish, so far this is my first success.

It’s worth noting that part of this can made ahead of time. The dressing will keep refrigerated up to five days. The cabbage, radish, etc., can be prepared, stored separately in the fridge, for about a day. Once the slaw is dressed, however, it must be eaten within a couple of hours.

Cabbage Slaw with Asian Tahini Dressing
The Book of New Israeli Food via Food & Wine’s Best of the Best Cookbook Recipes

3 tablespoons tahini
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 1/2 tablespoons honey
2 teaspoons Asian sesame oil
1/2 head green cabbage, shredded
6 radishes, thinly sliced
5 medium button mushrooms, thinly sliced
2/3 cups mung bean sprouts
1/4 cup toasted sesame seeds
2 scallions, white and green parts, thinly sliced
Kosher salt

In a small bowl, whisk the tahini with the lemon juice, soy sauce, honey and sesame oil. In a large bowl, combine the cabbage with the radishes, mushrooms, bean sprouts, sesame seeds, and scallions. Add the tahini dressing and toss to coat. Season the slaw with salt and serve.

Serves 8 as a side salad

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