Winter vegetables get a vibrant makeover with a Moroccan spin. Sweet, sour, salty, and savoury tastes perk up the palate after last season’s richer comfort-food sides.
1/4 cup (60 mL) tahini (sesame seed butter)
1/4 cup (60 mL) finely chopped fresh cilantro, plus more for garnish
1 garlic clove, minced
2 Tbsp (30 mL) lime juice
2 Tbsp (30 mL) extra-virgin olive oil
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) sea salt
2 cups (500 mL) finely shredded red or green cabbage
2 beets, grated
2 carrots, grated
1 firm pear (such as Bosc), grated
In small bowl, whisk together all dressing ingredients. Thin with water, 1 Tbsp (15 mL) at a time, until desired consistency is reached (this depends on thickness of tahini, as brands differ). Set aside.
In large bowl, toss all slaw ingredients together. Add prepared dressing, tossing again until vegetables are evenly coated. Cover and refrigerate for at least 30 minutes or up to 3 days.
Divide into bowls and garnish with additional cilantro.
Each serving contains: 147 calories; 3 g protein;10 g total fat (1 g sat. fat, 0 g trans fat); 14 g total carbohydrates (7 g sugars, 3 g fibre); 153 mg sodium
source: "Spring Slaws", alive #390, April 2015
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