- ½ cup tahini
- ¼ cup olive oil
- ¼-½ cup water
- 2-3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ cabbage, cored and sliced thin
- ½ cup sliced green onions
- ½ cup toasted pepitas
Add the first 8 ingredients (tahini through black pepper) to a jar and seal tightly. Use more or less water to achieve your desired consistency for the dressing. Shake well to combine; set aside.
In a large serving bowl, add the cabbage, onions, and pepitas. Drizzle about half of the dressing over the top and toss well to coat. Add more dressing until your salad is coated to your tastes. Use any unused dressing within a week and store it in the sealed jar in the refrigerator when not in use.
- Yields: 4-6 servings
- Preparation Time: 20 minutes
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