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Kitchen Notebook

December 03, 2020

Napa Cabbage Carrot Salad with Creamy Tahini Dressing

20 Mins

20 Min

Cut cabbage in half, lengthwise; then slice into ¼- inch strips.

Place cabbage and carrots in large bowl and toss to combine.

In a measuring cup or bowl, combine olive oil, tahini, 2 tablespoons lemon juice, mustard, maple syrup, sea salt and several twists black pepper. Whisk until thoroughly blended. Add cold water and continue to whisk until dressing is smooth and creamy. Taste and add more lemon juice and salt, if desired. If your dressing is too thick to drizzle, whisk in more cold water, 1 tablespoon at a time.

Pour dressing over cabbage mixture and toss well. Let sit 30 minutes; then toss in raisins and serve. 

20 Mins recipe Veg

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20 Mins recipe Veg

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