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Royal Late-Winter Slaw with Creamy Citrus Dressing-insideblog

Royal Late-Winter Slaw with Creamy Citrus Dressing

Ingredients

For the salad

  • 3 Tb sesame seeds
  • 5 ½ cups grated red cabbage
  • 1 ½ cups grated carrot
  • 1 large candy cane beet you can use a regular red beet but know that it will lend its colour to the entire salad; candy cane beets don’t – but if a bright pink salad doesn’t bother you, go for it!, grated
  • 1 small red onion about 1/3 cup, finely diced
  • ½ cup raw sunflower seeds

For the dressing

  • 5 Tb freshly squeezed* clementine juice -- *if the juice is a bit pulpy and that bothers you or substitute with orange juice, feel free to strain out the fruit parts; I don’t mind it personally, but I’m generally pretty rustic… and sometimes lazy, aka strapped for time!
  • 3 Tb lemon juice
  • 1 Tb maple syrup
  • Sea salt to taste start at 1 tsp
  • ½ cup tahini

Instructions

  1. Over low heat, toast the sesame seeds in a small saucepan for 3-5 minutes or until golden brown. Stir frequently and remove as soon as seeds are slightly golden. Don’t walk away or you’ll never be able to get the charred smell out of the air!
  2. Add the toasted sesame seeds and all other salad ingredients to a large bowl.
  3. In a small bowl, whisk clementine juice, lemon juice, maple syrup and sea salt together. Add tahini and mix well. Adjust seasoning as needed.
  4. Pour dressing over salad and mix well. Serve immediately. Salad will also keep for 1-2 days but may take on some of the colour from the red cabbage.