I love a fresh summer slaw, but I'm not a fan of goopy mayonnaise-based dressings. Change things up with this tangy dressing made with tahini and sour cream; you'll still get plenty of creaminess, but without the heaviness of mayo. Note: You'll wind up with about 1 1/4 cups of dressing, but you'll likely use just a cup of it when you initially make the slaw. The slaw will get watered down the longer it sits, as the vegetables release their liquid; I like to reserve the extra dressing and pour it over the remaining salad to maintain the dressing's consistency and flavor.
- 1/2 cup tahini
- 1/4 cup sour cream
- 2 garlic cloves, minced
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 lemon. juiced
- 1/2 head cabbage, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
In a medium bowl, whisk the tahini with 1/2 cup water. Add the sour cream, garlic, parsley, salt, cayenne, and lemon juice and whisk until smooth.
In a large bowl, combine the cabbage, bell pepper, and onion. Pour about 1 cup of the dressing over the vegetables and toss to combine. Serve immediately.