Creamy Slaw with Labne Tahini Dressing

In my version of a creamy slaw, labne and tahini replace the traditional mayonnaise. The labne has a tangy edge and the tahini a nutty richness that make this salad very satisfying; use plain Greek yogurt if labne is not available.

Creamy Slaw with Labne Tahini Dressing

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Author

Lior Lev Sercarz, from "Mastering Spice" by Lior Lev Sercarz

Servings/Yield

6 to 8

Image of Creamy Slaw with Labne Tahini Dressing

Ingredients

Spice Blend

3⁄4 teaspoon caraway seeds (3 grams)
1⁄2 teaspoon peperoncini (1 gram)
11⁄4 teaspoons poppy seeds (5 grams)
1 teaspoon yellow mustard seeds (5 grams)
Finely grind the caraway and peperoncini together and immediately mix with the whole poppy seeds and mustard seeds.

Salad

2 cups very thinly sliced red cabbage
2 cups very thinly sliced green cabbage
2 large carrots, peeled and thinly sliced, julienned, or coarsely grated
1 large sweet tart apple, such as Lady Alice, Fuji, or Honeycrisp, cored and thinly sliced, julienned, or coarsely grated
2 1/2 tablespoons labne or Greek yogurt
3 tablespoons tahini
Juice of 1 lemon, plus more as needed
1 tablespoon extra-virgin olive oil, plus more as needed
Kosher salt

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Directions

To make the slaw: In a large bowl, toss the main spice blend with both cabbages, the carrots, and the apple.
Whisk the labne or plain Greek yogurt and the tahini with the lemon juice, olive oil, and salt in a small bowl until well blended. Pour over the slaw and toss until evenly coated. Season to taste with salt.