Red Cabbage and Chicory Slaw with Lemony Tahini Miso Dressing

I don’t say this often, but this dressing is BOMB. It’s nutty, creamy, lemony and sweet and is great for salads and slaws for sure, but also perfect slathered on roast chicken or salmon, tossed with noodles, smeared onto bread for sandwiches, or as an easy dip for crudité. The key really is the amount of water to add— keep it super creamy and a bit thicker for a spread or more pourable for a dressing. I often make double the recipe so I’ll always have some on hand in the fridge for those weeknight quick dinners. This dish is part slaw and part salad— the mix of shredded cabbage and leaves of chicory make it elegant enough for dinner parties, but casual enough for a good ol’ poolside BBQ.

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Serves 6

INGREDIENTS

3 cups red cabbage, shredded
1 head red endive, leaves separated
1 small head radicchio, leaves separated
1 scallion, thinly sliced
1 tbsp sesame seeds, toasted
½ cup cilantro leaves, plus more for garnish

Dressing
⅓ cup tahini
2 tsp white miso
Juice of 1 lemon
1 tbsp sesame oil
1 tsp soy sauce
2 tbsp maple syrup
½ tsp kosher salt
3 tbsp water

METHOD

In a small bowl, whisk tahini, miso, lemon, sesame oil, soy sauce, maple syrup and kosher salt until smooth. Add water and continue to whisk until smooth. If desired, add more water until desired consistency.

In a large bowl, toss red cabbage, cilantro and green onion with dressing. Fold in radicchio and red endive leaves. Transfer to a serving platter, garnish with sesame seeds and cilantro leaves and serve.