Coleslaw With Tahini Yogurt Dressing Recipes

Steps:

• Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
• Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
• Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.

Steps:

• In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered.

Steps:

• Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
• Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
• Check seasonings and add the parsley just before serving.