March 2, 2013

Apple Cabbage Slaw with Homemade Tahini

My hubs loves coleslaw. When we used to go out for steaks as newlyweds, he always fancied him a small side of slaw, mayo-lathered and rich. Recently, I have been playing with a recipe that requires no mayo, no veganaise, no oils, and both of us are pleased - and by that, I mean our taste buds are jumping for joy - with the result. Gena, over at Choosing Raw, is the genius behind this recipe. I made a few changes, so recipe sharing is a must.


Apple Cabbage Slaw
with homemade tahini
makes... a lot

3 cups shredded cabbage, red and green mixed
1 apple, shredded or cut into matchsticks
2 tbsp hemp seeds

1/4 cup tahini *see recipe below
water, to thin as desired
1-2 dates, or 1-2 tbsp sweetener of choice
1 tbsp apple cider vinegar

Combine cabbage, apple and hemp seeds. Blend or whisk together dressing ingredients. Add dressing to slaw. Consume in large quantities!

Tahini dressing: 
1 1/2 cups sesame seeds, unhulled
1 lemon's juices
water to thin

Blend!


Served with lentil quinoa burgers, greens, avocado, mustard. Whew!
 


He heals the brokenhearted and binds up their wounds. Psalm 147:3

God is faithful. He heals. He comforts. Draw near to Him joyfully, accepting this gift!

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