20 Min

• 1 head Napa Cabbage
• 2 Carrots, peeled and grated
• 1 Tbsp Raisins (optional)
• ¼ cup Olive Oil
• ¼ cup Tahini
• 2-3 Tbsp Lemon Juice
• 2 tsp Dijon Mustard
• 2 tsp Maple Syrup or Honey
• ½ tsp Sea Salt
• Freshly Ground Black Pepper
• 2  Tbsp Ice Cold Water, more as needed

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.