And finally one more slaw recipe since we’ve all got lots of cabbage now, this one with a lemon-tahini dressing. But you will certainly find dozens of cabbage recipes at grassfedcow.com.
Ingredients:
2 tablespoons capers 1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons), divided 1 cup thinly sliced green onions, divided 1 1/2 to 2 pounds green cabbage, cored and thinly sliced Kosher salt and black pepper 1/4 cup tahini 1 tablespoon Dijon mustard, plus more to taste
Preparation:
Chop and smash the capers, lemon zest and half the green onions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the green onion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
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.
Add the remaining green onions 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.