My shopping cart
Your cart is currently empty.
Continue ShoppingHi there, Shopify is currently not working, but don't worry, we can always be reached at info@laboiteny.com Just contact us there and we'll get back to you when things are up and running again.
This is a two-in-one recipe. First we make a tahina sauce, then use it with Coquelicot to dress cabbage to make a delicious twist on coleslaw.
Side Dish
4
Lior Lev Sercarz
1/2 cup tahina (aka tahini)
Ice water
Salt
Lemon juice
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.
1/2 head green cabbage, washed and thinly sliced
1 Tbsp olive oil
2 tsp Coquelicot N24
1 tsp Cancale N11
1 Tbsp lemon juice
Approximately 1/2 cup tahina sauce
Segments of one orange, chopped
Mint leaves (optional)
Dill leaves (optional)
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.
Receive a 10% discount on your first purchase, recipes, tips, and special promotions!
© 2022 La Boîte | POS and Ecommerce by Shopify