Lemon-Tahini Slaw

Name: Lemon-Tahini Slaw
Total time: 15 min
Ingredients: 2 tablespoons capers; 1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons); 6 scallions, thinly sliced; 1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced; Kosher salt and black pepper; 1/4 cup tahini; 1 tablespoon Dijon mustard, plus more to taste; 8 ounces snap peas, thinly sliced lengthwise; 3 large or 6 small radishes, cut into matchsticks

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Total: 15 minutes

Servings: 5

Author : Ali Slagle

cabbage capers dijon mustard

Ingredients

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2 tablespoons capers1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)6 scallions, thinly sliced1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly slicedKosher salt and black pepper1/4 cup tahini1 tablespoon Dijon mustard, plus more to taste8 ounces snap peas, thinly sliced lengthwise3 large or 6 small radishes, cut into matchsticks

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Instructions

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Step 1

Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.

Step 2

Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.

Step 3

Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.