Tahina Sauce & Israeli Coleslaw
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.
Lior Lev Sercarz
1/2 cup tahina (aka tahini)
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)
Classic Tahina Sauce
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.
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