Purple Winter Slaw
It’s winter. Even in California. In my quest for warmth I’ve been in the kitchen creating recipes from random blogs, books I’ve not opened for months and the New York Times cooking section. I like to ‘batch cook’ – I make enough to fill my small freezer so that Ben and I have quick, easy, home cooked meals to keep us content during our busy work week. And now, after a day or two of focused slicing, dicing and simmering, we have a freezer filled with creamy soups, spicy lentils and thick, soul soothing congee.
To accompany our steaming bowls of yumminess we love a small crunchy salad. Over the weekend I made what I like to call Purple Slaw with Tahini Dressing. If you Google ‘red cabbage with tahini dressing’ you’ll find dozens of recipes for this slaw, all with small variations. Look through them all to be inspired and then create your own variation. For my version, here are the basics you need:
For the Salad:
1/2 head of red cabbage
1 or 2 carrots
1 golden beet
1 or 2 tablespoons of pomegranate seeds
1 tablespoon of chopped almonds
For the Dressing
1/2 cup of tahini
1/4 cup of water
the juice from one fresh lemon
1 clove of garlic finely chopped
salt to tast
I used my mandolin to thin slice the cabbage, carrot and beet, then chopped the almond and added them, along with the pomegranate seeds, to the vegetables. Don’t forget to save a few chopped almonds and pomegranate seeds for serving. My favorite technique for getting the seeds from a pomegranate fruit is to slice the fruit in half and then pound the fruit over a bowl with a wooden spoon.
Make the dressing by adding the water and lemon juice to the tahini and mix until you have a consistency that works. I prefer my dressings on the thicker side and so a quarter cup of water works fine. You may prefer to add more. Add the chopped garlic and then salt to taste.
To serve, place a nice heap of the cabbage mixture on a salad plate, drizzle with tahini dressing and garnish with the almonds and pomegranate.