Recipe: Cabbage Slaw with Ginger-Tahini Dressing

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Summer is synonymous with backyard barbecues, romantic picnics for two, and dinner on the beach. As much as I wish our work on the farm could be grouped into the "romantic picnic for two" category, in reality my husband and I spend most summer days hunched over the dirt, farming our little hearts out and ready to pass out from the 90-degree temperatures at any given moment.

Needless to say, turning on our oven on in the middle of the summer just doesn't happen. Enter salads like this one: satisfying meals on their own, filled with nuts and veggies and tossed with a tangy, tasty dressing.

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This salad is our summer cure for heat stroke. Honestly, it has everything going for it. It's crunchy, creamy, refreshing, and most importantly, downright delicious. It requires zero cooking time and is ready in less than 15 minutes.

We usually serve this salad with a glass of crisp sauvignon blanc while sitting in the back of our farm truck fantasizing about white sand and the ocean. Guess what? It totally works! This salad will take you wherever you want to go as long as you are in good company with a little imagination. Cheers!

Crunchy Asian Slaw with Ginger-Tahini Dressing

Serves 4

For the Ginger-Tahini Dressing:

3 scallions, white and light green parts only, minced
1/4 cup low sodium tamari or soy sauce
1/4 cup water
2 tablespoons tahini
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 tablespoon pure maple syrup
1 1/2 tablespoon freshly grated ginger
1/2 teaspoon crushed red pepper flakes

For the salad:

2 cups shredded red cabbage
1/2 cup shredded napa cabbage
2 carrots, coarsely grated
1 medium-sized beet, coarsely grated
1 cup cilantro, finely chopped
1 jalapeño pepper, seeded and cut into thin slivers
1 cup cooked, shelled edamame
1/2 cup peanuts
1/2 cup raisins
2 tablespoons sesame seeds

Prepare the dressing by whisking all of the ingredients together until smooth and well-combined. This works best with an immersion blender but a hand whisk is fine too. Taste the dressing and adjust seasonings if needed.

Place the red cabbage, Napa cabbage, carrots, beets, edemame, cilantro and jalapeño in a large bowl. Stir to combine. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Add the peanuts, raisins, and sesame seeds. Serve chilled or at room temperature.

Recipe Notes

  • This salad can be prepared a day in advanced. Keep the chopped veggies and salad dressing separate in the fridge and toss everything together when ready to serve.
  • The dressing will keep in the fridge for up to 5 days.

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Per serving, based on 4 servings. (% daily value)
Calories
329
Fat
17.6 g (27.1%)
Saturated
2.4 g (12.2%)
Trans
0 g
Carbs
34.9 g (11.6%)
Fiber
7.6 g (30.4%)
Sugars
18.2 g
Protein
14.7 g (29.4%)
Sodium
1027.5 mg (42.8%)

(Image credits: Andrea Bemis)