Chopped Garden Slaw with Tahini Cashew Dressing
SIDES & SALADS
Serves up to 12
Our friend, Kim Byer, is as skilled at photography as she is in recipe development. Simply put, every dish I’ve tried of hers has been delicious, and pretty as a picture. Here at the end of May, the peaches and blueberries are a few weeks away, but the air calls out for fare that’s cool, crisp and – dare we suggest – light and healthy. Try this Chopped Garden Slaw with Tahini Cashew Dressing. You’ll feel virtuous and decadent – simultaneously.
3 medium carrots
2 yellow squash
1 small crown of broccoli
1/2 cup red cabbage
1/4 cup raw cashews as garnish
Sprigs of fresh dill, tarragon or mint (optional)
1/2 cup oil, such as grapeseed or extra virgin olive oil
1/2 cup tahini
1 large fresh handful Italian parsley, most of the stems removed
1/3 cup raw, unsalted cashews
1/4 cup apple cider vinegar
1/4 cup tamari
3 tablespoons lemon juice
2 tablespoons agave or sweetener of choice
1 clove garlic, peeled
Salt and freshly ground pepper to taste
2/3 cup water
PREPARATION & METHOD
To make dressing, place all ingredients (except water) into a blender and liquefy.
Slowly add water and blend until the dressing is thick, but pourable.
Chop all vegetables either by hand or in a food processor.
Immediately before serving, pour at least one cup of the dressing over the salad.
Garnish with cashews and dill or other herbs.
Serve remaining dressing on the side.
If chilling chopped ingredients for a few hours or overnight, wait and add the dressing immediately before serving.
Want more visual delights? Follow Kim Byer at www.instagram.com/paperapron
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