When cooking for my clients, I often end up picking a favorite dish of the week. It could be something complicated, with lots of steps, or something requiring a lot of time. It could be a whole meal I love, or something as simple as a sauce. Every once in a while, it’s a humble side salad. Such was the case this week.
I was making a southern-style meal, with biscuits, a black-eyed pea stew, white asparagus, and cole slaw. Cole slaw is easy, and while I used to think I needed a recipe, I’ve realized that I don’t. It’s mayonnaise, vinegar, sugar, salt, and pepper, and I generally use a cheat of pre-shredded cole slaw vegetables, because that’s all it is: just the veggies.
Today, as I was reaching into the fridge to grab the mayo, I spotted the tahini. So I grabbed both. And this simple cole slaw was born.
Tahini cole slaw
1/4 cup mayonnaise (veganaise)
1/4 cup tahini
Juice of one lemon
1 tbsp sugar
1 tsp smoked paprika
Salt
Pepper
3 cups pre-shredded cole slaw vegetables
Place the mayo and tahini in a large bowl, and whisk to blend. Add the lemon juice, sugar, paprika, salt, and pepper, and whisk until smooth and well blended. Toss in the vegetables, and mix well with a big spoon. Garnish with extra smoked paprika (because it’s awesome).
The END!
Scratch Vegan 