Name: Cabbage Slaw with Ginger Tahini Dressing
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: O Organics Maple Syrup, Organic, 100% Pure; Mighty Sesame Co. Organic Squeezable Tahini Paste; Fruitful Island Blended Sesame Oil, Light Flavor; Waterfront Bistro Juice, Concentrate, Lime; SIGNATURE SELECTS Vinegar, White Wine; Christopher Ranch Organic Chopped Ginger; Dynasty Garlic Sauce, Black Bean; San Francisco Salt Company Sea Salt, Pure & Natural; Han D Pac Cayenne Chili; Bluebonnet Nutrition Vegetable Oil Sticks; Carrot; Leek; Hot House Red Bell Peppers; Inaba Produce Farms Red Cabbage; Green Giant Sweet Peas, No Sauce; Cilantro; Morton & Bassett Spices Sesame Seed, Black; Organic Onion

Make the dressing

Whisk the honey, tahini, sesame oil, lime juice, vinegar, ginger, chili sauce, salt and cayenne in a small bowl until blended.

Make the slaw

Heat the oil in a large skillet over medium heat. Add carrots and leeks and cook until softened slightly, about 3 minutes.

Turn the heat up to medium-high and add the remaining vegetables through the sugar snap peas to the pan.

Cook just until the cabbage begins to wilt, tossing constantly with tongs, about 2 more minutes.

Transfer the slaw to a large bowl and add the dressing and cilantro. Toss to coat. Sprinkle the sesame seeds and scallions over the slaw and serve.

Wilted Veggie Slaw with Creamy Ginger Dressing

Serves 4

15 mins prep

10 mins cook

25 mins total

What you need

For the dressing

For the slaw

How to make

Make the dressing

Make the slaw

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