Step 1

In a high-powered blender, puree all the roasted tahini, lemon juice, olive oil, and sea salt together until very smooth. Set aside 1/2 cup of the dressing for your salad, and store the rest in a glass jar in the refrigerator for up to three days.

Step 2

Combine the cabbage, lettuce, and carrots in a large bowl, toss with your dressing, and serve immediately.