Using TahiniI’ve been enjoying tahini most often in salad dressings, like the one in this cabbage slaw. I find that pairing it with something sweet like maple syrup or apples creates an irresistible combo that grabs hold of my appetite and keeps me wanting more.
Of course, a little tahini in hummus is a must, too. But it also can add a mysterious and mouthwatering depth to smoothies. (Just know that a little goes a long way.)
This experiment in training my taste buds to enjoy something new has me wondering what else I might learn to love. Sardines? Seaweed? Hot peppers?
Cabbage & Apple Slaw with Tahini Dressing
For the slaw:
4 heaping cups thinly sliced green cabbage
1/2 medium onion, thinly sliced
2 medium carrots, peeled and shredded
1 medium Gala apple, cored and cut into matchsticks
2 tablespoons finely chopped flat-leaf parsley
For the dressing:
3 tablespoons tahini (sesame seed butter)
2 tablespoons apple cider vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon dark maple syrup
1 tablespoon water
Sea salt and black pepper, to taste
In a large bowl, combine all of the ingredients for the slaw. In a small bowl, whisk together all of the ingredients for the dressing. Pour the dressing over the slaw and toss to coat. Taste and adjust seasoning if needed.
Refrigerate for at least 20 minutes before serving, or up to 2 hours.