Asian-Inspired Slaw with Sesame Ginger Dressing
¼ cup Soom Premium Tahini
1 thumb of ginger, minced
2 cloves of garlic, minced
2 Tbsp toasted sesame oil
2 Tbsp coconut aminos
2 Tbsp rice wine vinegar
2 Tbsp fresh lime juice
1 Tbsp D’vash Date Syrup
2 tsp chile paste (like Mother-in-Law’s)
2 tsp water, more to thin
4 cups red or green cabbage, shredded or finely sliced
4 cups carrot, red bell pepper and any other sturdy vegetable, shredded or finely sliced
2 whole green onions, finely chopped
Slivered almonds, toasted
For the dressing
For the slaw
For the topping (optional)
In a small mixing bowl, combine tahini, ginger, garlic, sesame oil, coconut aminos, rice wine vinegar, lime juice, date syrup and chile paste.
Stir with a whisk until smooth and add the water. If the dressing is too thick, slowly add an additional teaspoon at a time until desired consistency is reached and put aside.
In a large mixing bowl, combine all the veggies for the slaw.
Keep dressing and slaw separate until ready to eat. When ready to eat, toss the veggies in the dressing until integrated.
Dietary Preferences: Vegetarian, Dairy-Free, Vegan
Seasonality: Spring, Summer