Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
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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