A refreshing version of the classic American coleslaws, made with creamy tahini and mustard, instead of the classic mayonnaise dressing. Like any other slaw, it's a natural barbecue side dish, and since slaw always gets better after it sits for a while and the cabbage releases some of its liquids and absorbs the other flavors, it's perfect to pack for a picnic. Made with no cheese or egg yolks, it can also sit more time in the sun.
1 medium-size purple or green cabbage, cored and thinly sliced
1 large carrot cut into thin sticks or shredded
5 chives, thinly sliced
lemon juice from 1 lemon
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup tahini
1 Tablespoon Dijon mustard
In a bowl, combine the chopped cabbage with the salt and lemon juice from half lemon. Massage with your hands until the cabbage is wilted.
Add the carrots and the chives into the bowl.
In a small bowl, combine the juice from the other half of the lemon with tahini, mustard, and ground black pepper. Taste, and add salt and more pepper if desired. If the dressing is too thick and not pourable, add water.
Pour dressing onto the vegetables, and toss.