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Pour the tahina into a bowl. Slowly whisk in the ice water until you obtain a creamy sauce. You can choose to have it thicker or runnier as you like. Season to taste with salt and lemon juice. Keep refrigerated if you are not using right away. This is a great sauce to have on hand for salads, spread and dips.
Mix the chopped cabbage with the orange segments, olive oil, cancale, coquelicot, lemon juice and enough tahina sauce to obtain a creamy dressing. Garnish with optional herbs. Enjoy.
