Stepf's Lemon-Tahini Slaw with Dill
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
Dressing: 1/4 c lemon juice1/2 head cabbage, shredded or finely chopped 1 bulb fennel, white part only, finely chopped3 carrots, shredded 1/2 small red onion, chopped (about 1/2 cup) 1/2 c tahini 1 T tamari 1 t fresh dill or 1/2 t dried dill 2 cloves garlic1/4 cup flat-leaf parsley, leaves only 1/4 to 1/2 c waterblack pepper
Place all vegetables in a large bowl.
Combine all the ingredients for the dressing in a blender. Once thoroughly pureed, pour over vegetables. Toss well to combine, and chill until ready to serve.
NOTE: Like all slaws, this dish improves the longer you let it sit in the fridge. I like to chill it overnight before serving.
Serving Size: 8 one-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SP_STEPF.
Combine all the ingredients for the dressing in a blender. Once thoroughly pureed, pour over vegetables. Toss well to combine, and chill until ready to serve.
NOTE: Like all slaws, this dish improves the longer you let it sit in the fridge. I like to chill it overnight before serving.
Serving Size: 8 one-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SP_STEPF.
Nutritional Info Amount Per Serving
- Calories: 136.4
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 189.9 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 5.1 g
- Protein: 4.8 g
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