Eosinophilic Esophagitis Friendly Za'atar-Tahini Fennel Citrus Slaw
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Learn more →Ingredients
4 servings
For the slaw
- 1 medium fennel bulb, fronds reserved
- 3 cups green cabbage, thinly shredded
- 2 navel oranges, peeled and segmented
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- 2 tbsp extra-virgin olive oil
- 2 tbsp water, plus more as needed
- 1 ½ tsp za'atar
- 1 tsp raw honey
- ½ tsp ground cumin
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
For serving
- 3 tbsp dry-roasted pumpkin seeds (pepitas)
- 2 tbsp reserved fennel fronds, roughly torn (optional)
Instructions
- 1
Halve the fennel bulb lengthwise, remove the tough core, and slice each half as thinly as possible on a mandoline or with a sharp knife — you want translucent, paper-thin slices. Place in a large mixing bowl along with the shredded cabbage and parsley.
- 2
Whisk together the tahini, lemon juice, olive oil, water, za'atar, honey, cumin, salt, and pepper in a small bowl until smooth and pourable — the dressing should be about the consistency of heavy cream. If it is too thick, whisk in additional water 1 tsp at a time.
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