Cabbage & Collard Slaw with Tahini Dressing

Last year I got collards in my farmshare and wasn’t sure what to do with them. I didn’t want to do the traditional southern style preparation, so I tried this cole slaw instead. I liked it a lot and it was a nice departure from the usual cabbage slaws I make in the summer. This time, I tried one with a bit more crunch, adding other fruits and veggies to the mix. The tahini-dijon dressing has a great flavor.
Collard Slaw

What’s your favorite summer slaw recipe? Please share!

for the slaw, you will need:
1 bunch collard greens, de-stemmed and thinly sliced
2 cups shredded cabbage, shredded
2 large carrots, peeled and julienned
1 apple, cored and julienned
1 large or 3 small radishes (I used a black radish), julienned
4 green onions, sliced
½ cup dried cranberries
1/3 cup sesame seeds (white and/or black), toasted
salt and pepper to taste

Combine all ingredients in a large salad bowl and set aside until ready to toss with dressing.

for the dressing, you will need:
¼ cup tahini
1 teaspoon Dijon mustard
¼ cup apple cider vinegar
1 tablespoon honey
pinch of kosher salt
1-3 tablespoons water, depending on desired consistency

Combine first 5 ingredients in a small bowl and whisk vigorously until well combined and smooth. Add 1 tablespoon of water and whisk until combined. Adjust to desired consistency by adding more water 1 tablespoon at a time.

If serving immediately, dress the slaw and toss well. If waiting to serve, store the dressing separately and toss just before serving.

serves: 6-8
time: 20 minutes
adapted from: The Kitchn

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