Lemon-tahini apple slaw
Adapted from the Grateful Grazer by Lori, Yorkville CSA There’s no mayonnaise in this dressing, which means you can bring it to a picnic without worrying that it will spoil. Instead, it uses creamy tahini paste and maple syrup to bind it. Chickpeas provide protein, while apples and celery bring plenty of crunch.You can store the coleslaw in an airtight container in the refrigerator for up to 5 days.
Ingredients
For no-mayo coleslaw dressing:
- ¼ cup tahini paste
- 1 TBS freshly-squeezed lemon juice
- 2 cloves garlic minced or crushed
- 1 TBS maple syrup
- 4 TBS water
- Salt and pepper to taste
For the cabbage-apple slaw:
- 6 cups shredded cabbage
- ¼ cup diced celery
- 1 apple cut into large dice or matchsticks
- 1 scallion white and pale green parts, chopped
- 2 cups cooked chickpeas one 15-oz can, drained, makes about 2 cups
For serving:
- Chopped fresh parsley optional
- Chopped pecans optional
Instructions
- Prepare the dressing: Whisk the tahini, lemon juice, garlic, maple syrup, and add a little water—1 teaspoon at a time—until you reach the desired consistency. Add salt and pepper to taste and set aside.
- Prepare the slaw: Put the shredded cabbage, celery, apple, scallion, and chickpeas in a large bowl and stir to combine. Pour in the dressing and toss to coat evenly.
- Transfer the slaw to a serving dish and garnish with parsley or chopped pecans, if desired.