Saturday, August 17, 2013

Seedy Tahini Cole Slaw

Summer produce is one of my favorite things. Even better, my company brings in a local, organic farmer's market once a month during the summer months so I don't even have to go out to get nice, fresh produce! They always have a dish created by our cafeteria chef to highlight the produce available at each market with a recipe card you can take. This time it happened to be a cole slaw with vinegar and melon. It was decent, but I thought I could come up with something better. Since they had fresh cabbage for only 1$ a head, I got one and did some experimenting. I really like what I came up with, a combination of this and this recipe plus a couple of my own additions. You can really add whatever you want to this recipe, including thing like chopped kale or watercress or cashews or pineapple. There's a lot of directions cole slaw can go, but this is a nice, seedy, protein-filled base to start off with. It can be eaten straight, as a meal or a side dish, or dumped on top of salad or even pasta. This recipe makes quite a bit, so be prepared to share and experiment with the left-overs.

Seedy Tahini Cole Slaw
adapted from Lunch Box Bunch

1 small head of cabbage
3-4 carrots, grated or minced
1 cucumber, diced small or julieened
1 cup (8 oz) silken tofu
1/2 cup apple cider vinegar
3/4 cup tahini
2 Tbs agave
1 Tbs maple syrup
1.5 Tbs soy sauce (or tamari)
1/2 tsp garlic powder
1/3 cup oil (I used olive)
1/4 cup poppy seeds
1/4 cup sesame seeds, toasted
1/4 cup pepitas, roasted
several generous dashes cayenne
salt and pepper (to taste)

1. Remove cabbage stem, thinly slice, and then chop into smaller pieces. Place in a large mixing bowl
2. Add vinegar, tahini, agave, maple syrup, soy sauce, garlic powder, and cayenne to a blender, and blend on low until creamy. Slowly drizzle in oil with blender on low. Add salt and pepper as needed.
3. Combine all ingredients (including seeds) and stir well to combine.
4. Serve fresh or allow to sit overnight and marinate.

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