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PERSIAN SLAW
Description
I have always been a huge fan of cabbage salad. But I needed a simple one for the meal I was serving, so I experimented with some very fresh, savory ingredients. The end result was incredible and every guest left with a copy of the recipe.
I love the fresh note the dill adds to this salad and the bitterness of the radishes and acidity of the lemons works so well with the creamy tahini dressing.
It’s bright and gorgeous and so healthy, so you can enjoy bowl after bowl of deliciousness
xxx Chef MM
PERSIAN SLAW
US (Imperial)
Print Ingredients
FOR THE SALAD
1 red cabbage -shredded into thin strips
6 stalks of celery - cut into slivers
Fennel stalks and fronds - cut into slivers (save the bulb for another recipe)
½ bunch of spring onions/scallions- cut into slivers
1 bunch dill -chopped
10 radishes -cut into think disks
1 lemon -cut in half and sliced into thin slices
FOR THE DRESSING
½ cup of tahini paste
2 lemons- juice and zest
¼ cup white vinegar
¼ cup of olive oil
Hot water to thin it to desired consistency
Lots of Coarse Salt and Black pepper to taste
Instructions
Mix all the ingredients for the salad dressing together in a bottle and set aside.
Add the cabbage, celery, fennel stalks, spring onions, dill and radishes to a large bowl. An hour before serving, toss the salad with the dressing. Massage with a glove or hands to evenly coat.
Top with the lemon slices and serve at room temperature.
SERVES 8
EU (Metric)
Print Ingredients
FOR THE SALAD
1 red cabbage -shredded into thin strips
6 stalks of celery - cut into slivers
Fennel stalks and fronds - cut into slivers (save the bulb for another recipe)
½ bunch of spring onions/scallions- cut into slivers
1 bunch dill -chopped
10 radishes -cut into think disks
1 lemon -cut in half and sliced into thin slices
FOR THE DRESSING
½ cup of tahini paste
2 lemons- juice and zest
¼ cup white vinegar
¼ cup of olive oil
Hot water to thin it to desired consistency
Lots of Coarse Salt and Black pepper to taste
Instructions
Mix all the ingredients for the salad dressing together in a bottle and set aside.
Add the cabbage, celery, fennel stalks, spring onions, dill and radishes to a large bowl. An hour before serving, toss the salad with the dressing. Massage with a glove or hands to evenly coat.
Top with the lemon slices and serve at room temperature.
SERVES 8
