Hey Coleslaw. Sometimes I wonder about you. Why do you always have to be a side? And why do you always have so much mayo? I know it's a summer staple and all, but I have a better idea!
Oh, the things that go through my head. These are things I think about. I like mayo just fine from time to time, but not when I want a healthy, filling salad. And this is a wonderful summer salad. It's crisp and refreshing. Crunchy from the cabbage and sunflower seeds, and sweet from the currants. But one of the best parts of this salad: the tahini. Tahini is one of my favorite ingredients. It is made from ground sesame seeds and filled with vitamins and minerals, protein and the good kind of fat (unlike mayo.) You can find tahini at most supermarkets now, and be sure to get it-- you will definitely be seeing more of it on CTK.
tahini cabbage carrot slaw with sunflower seeds and currants
½ cup dried currants
½ cup greek yogurt
¼ cup tahini
2 tablespoon lemon juice and zest
1 teaspoon maple syrup
salt and pepper, to taste
4 cups cabbage, about ½ a head
1 cup carrots, shredded, about 3 carrots
¾ cup sunflower seeds, roasted/unsalted
In a small bowl, soak currants in warm water and set aside.
For the dressing: In a medium mixing bowl, whisk yogurt, tahini, lemon juice, lemon zest and maple syrup until well combined. Add up to 2 tablespoons of water if needed to thin it out. Taste and season with salt and pepper.
Slice cabbage in half right through the core. Cut around the core in a V-shape to remove core and discard. Thinly slice half the cabbage into thin strips, place in a large mixing bowl and save the other half for another use. As an alternative, you can slice/shred the cabbage with a mandoline, or in your food processor. Shred carrots with a box grater and add to cabbage.
Drain currants and add to cabbage mixture. Add sunflower seeds and fold in tahini dressing. Mix until well incorporated, adjust seasoning and serve.