Recipe by Local Roots recipe contributor, Chef Maddie Rhodes @dont_stop_beleafing
This slaw is special not only because it utilizes the odd and beautiful cone head cabbage, but because it also takes advantage of the beet leaves and swiss chard of this summer season. I find that more often than not, the stems and leaves of beets are throw away and Swiss chard remains a mystery to too many. This slaw recipe is flexible, and if you like carrots and onions in your slaw, add it! If you have some pieces of broccoli you don’t want to go to waste, throw them in, too! You can even add raw beets sliced thinly, just be warned that they will stain the whole slaw pink. Feel free to use this recipe as a guide.
The dressing is an unconventional creamy tahini-lime dressing with a deep flavor lunch from cumin. It’s flavorful and unique without being overpowering. Being from Memphis, my mind immediately sees slaw when I see cabbage. Usually accompanied by pulled pork, BBQ chicken, and dry rub ribs, I like a combination of creaminess and acidity in a slaw dressing. And of course it’s gotta have a good crunch. This is my take on a vegan creamy, acidic slaw dressing with a hint of sweetness and earthiness from the tahini.
Your greens should yield about 4-6 cups. If you have too many greens to handle, throw some in the freezer and add to smoothies, pizzas, soups, and stir-frys later.
Creamy Tahini-Lime Dressing (vegan)