Crispy Cabbage Salad with Tahini Dressing

Pareve and gluten free--Serves 6 to 8

Ingredients for salad                                     rsz 10 vayakheil cabbage salad copy copy

  • 3 cups coarsley shredded cabbage
  • 1 julienned green pepper
  • 1 carrot, shredded
  • 4 baby bok choy cut on the diagonal
  • Sprouts (optional)
  • Sesame seeds
  • 1 bunch of green onions, cut on the diagonal, white and green part

Ingredients for Dressing

  • 3 oz. tofu
  • 1/3 cup tahini
  • 1 Tblsp. sesame oil
  • 2 cloves garlic, minced
  • 3 Tblsp. rice vinegar
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 2 Tblsp. honey
  • 1/2 tsp. freshly grated ginger
  • pinch of cayenne pepper

Directions

  1. Mix cabbage, green pepper, carrot, and baby bok choy in a large salad bowl.
  2. Mix salad dressing ingredients together in food processor until smooth.
  3. Dress salad and top with sprouts, sprinkle with sesame seeds and green onions.

This Week's Tasting Torah Portion

This Week's Parasha-Related Recipe

Get Tasting Torah's Free Newsletter

Contact Tasting Torah

Don't have an account yet? Register Now!

Sign in to your account