Spicy Sesame Coleslaw

INGREDIENTS:

Spicy Sesame Dressing:

• 1/3 cup toasted sesame seeds, plus more for serving
• 3 tablespoons tahini
• 1 1/2 tablespoons freshly squeezed lime juice or lemon juice
• 2 tablespoons coco aminos or soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon sriracha, or to taste
• 1-2 tablespoons warm water

Coleslaw:

• 1/2 large apple, grated or thinly sliced
• juice of one lemon or lime
• 3 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 2 carrots, grated
• 4 scallions (~1 cup), very thinly sliced with greens
• 1 small bunch of cilantro, chopped

INSTRUCTIONS:

Make the Spicy Sesame Dressing:

1. Grind the sesame seeds in a mortar and pestle or by pulsing in a food processor or blender until it is a fine meal. Add the tahini, lime juice, coco aminos or soy sauce, mirin, sugar, and sriracha. Stir until well combined. Stir in the warm water and stir, stir, stir, until creamy and uniform. Taste and add more sriracha of you like.

Assemble the Coleslaw:

1. Toss the grated apple with the lemon or lime citrus juice and set aside until you’re ready to pull the slaw together.
2. Shred cabbage if you haven’t already. Combine the cabbages, carrots, apple, scallions, and cilantro in a large bowl. Drizzle with about half of the spicy sesame dressing. Toss until everything is nicely coated, and then toss a bit more. Decide if you want more dressing and add a bit at a time until it is to your liking.
3. Serve sprinkled with some extra sesame seeds. Leftover coleslaw will keep covered in the refrigerator for a few days. Simply re-toss and enjoy, reseason with a bit of salt and pepper if needed.