Tahini is a sesame paste, almost butter – that is used in hummus and other dips and sauces. The flavors are intensely nutty and sometimes even bitter, so it most often is blended together with other ingredients. Tahini can be added to a variety of dishes to add a touch of something that most people can’t quite put their finger on – the secret ingredient!
I love to add tahini to salad dressings, pasta salads and my slaw recipe. This Tahini Slaw is light and crunchy and most people absolutely won’t be able to name that extra something that puts it leagues above your average slaw.
I think it ‘s great with burgers, sandwiches or topped with a warm piece of grilled fish – yum. Also, you can pack it up and take it with you on picnics or outings inside a light cooler bag for a refreshing treat when you reach your destination.
1/2 head napa cabbage, shredded
3 carrots, peeled and shredded
1/4 cup fresh parsley, roughly chopped
1 shallot, minced
1 tablespoon white sesame seeds, dry herb aisle
1/2 cup Greek yogurt
1/2 cup light mayonnaise
1/4 cup tahini, found in most grocery stores
2 tablespoon honey
pinch of salt & pepper
dash of hot sauce
1. In a large bowl, whisk together yogurt, mayonnaise, tahini, honey, salt & pepper. Add hot sauce and whisk again until smooth.
2. Add cabbage, carrots, parsley and shallot on top of dressing and stir until combined. Toast sesame seeds in dry saute pan for 2 minutes, or until lightly golden brown. Add all sesame seeds, but 1/2 teaspoon to slaw and stir to combine. Spoon into a serving bowl and top with remaining sesame seeds. Cover with plastic and refrigerate until ready to serve. Enjoy!