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Lemon-Tahini Slaw

June 15, 2021
from NYT Cooking

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
  • ¼ 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

Directions

  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.
  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.
  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.

From → Lemon, Recipes, Salad

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