Growing up, I loved the creamy mayonnaise-based version of Cole slaw that my mother occasionally prepared at home far better than the tangy vinegar-based version that we were fed more often. When I want to make a Cole slaw that reminds me of my childhood favourite, this recipe provides it.
The recipe includes a few more ingredients than the traditional grated carrots and cabbage and actually, the range of variations is almost endless. The tahini dressing is compatible with so many vegetables that you could practically empty your fridge into a bowl and toss with this dressing! In this particular combination, the bitterness from the radicchio is beautifully balanced by the sweetness of the oranges and pecans.
Out of pecans? Substitute walnuts or hazelnuts instead.
- 1 medium romaine
- 1 small head radicchio
- ¼ Nappa cabbage
- 3-4 medium carrots
- 2 oranges
- 1/2 cup chopped pecans
Julienne the romaine, radicchio and cabbage and place in a large bowl. Shred the carrots in a food processor or by hand using a vegetable grater and add to the bowl. Give the vegetables a gentle toss to distribute them evenly.
Peel the oranges and slice or dice into small bite-size pieces. Coarsely chop the pecans.
When ready to serve, season the salad with salt and paper, add the dressing to the bowl and toss, everything together, adding the orange pieces and pecans last.
- 1 cup tahini
- 2/3 cup water
- Juice from 1 lemon
- 1½ tablespoons maple or date syrup
- 1 tbsp. fresh ginger, grated
- ¼ tsp. Celtic or Pink Himalayan salt
- Freshly ground black pepper
Whisk all ingredients together.
Serves 6-8 (as a side dish)