Low Iodine Za'atar-Tahini Cabbage and Carrot Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, peeled and grated
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 1 ½ tsp za'atar
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 2–4 tbsp water, as needed to thin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp toasted sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, scallion greens, and parsley. Toss to mix evenly.
- 2
In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, grated garlic, za'atar, cumin, turmeric, salt, and black pepper until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of a thick vinaigrette.
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