Step 1

In a small bowl, combine the tahini, maple syrup, apple cider vinegar, and pepper. Add 1 -2 tablespoons of water as needed to thin. Set aside to let the flavors mingle.

Step 2

In an x-large bowl, add the cabbage, apples, carrots, cranberries, green onions, and almonds. Drizzle the dressing over the top and mix well to coat. Finish with salt and pepper to taste.

Step 3

as is, or store in the refrigerator for 30 minutes to chill.

Step 4

Coleslaw can be made a day ahead and stored, covered, in the refrigerator until ready to serve.

Step 5

Makes about 8 cups

Step 6

Serves 4 – 8