This fresh, bright crunchy slaw is sure to brighten up this last stretch of winter, and will be a welcome addition to summer meals! Use any cabbage if red is not an option, Wakefield and Napa Cabbage would be lovely and this will also work well with or without kohlrabi. Design this dish around what is available in your CSA Share when you make it. It’s a lighter counterpart to the rich, bacony cabbage we made for St Patrick’s Day. Start with shredding your cabbage.
I cut slices off of the head of cabbage, then stacked them and sliced as thin as I could. Grate remaining vegetables using a box grater.
Mix the dressing in a mason jar with a lid, or in a food processor. If you let your tahini sit out while you prepare the vegetables it should be easy to mix by hand.
The last step is toasting the quinoa! If you’ve never tried toasting quinoa, it turns into a lovely wholegrain topping similar to sesame seeds. Toast the quinoa in a dry skillet over medium heat until it starts to pop. Remove from heat, and top slaw just before serving.
Red Cabbage Slaw with Tahini Dressing and Toasted Quinoa
1 medium sized red cabbage
1/2 large kohlrabi
2 medium sized carrots
1/2 cup tahini
1/2 cup water
juice from 1/2 a lemon
1 tsp ground cumin
1/2 tsp sea salt
1/4 cup quinoa
Shred vegetables. Slice cabbage into rounds, stack up and thinly slice. Peel and grate kohlrabi and carrots. Combine in large mixing bowl.
Make dressing. Combine remaining ingredients, except quinoa in a mason jar with a tight fitting lid. Shake to combine. Alternately, mix dressing ingredients in a food processor.
Toast quinoa. In a dry skillet over medium heat, toast quinoa until it starts to pop in the pan. Remove from heat.
Combine dressing and slaw. Mix dressing in slowly until desired consistency. Top with toasted quinoa right before serving.