Food

A delicious — and dynamic — Broccoli Walnut Slaw with Ginger Lemon Tahini Dressing

Make-ahead and ideal for Hanukkah or any holiday table, plus probably your awesome desk lunch too.

Make-ahead and ideal for Hanukkah or any holiday table, plus probably your awesome desk lunch too

(Photo credit: Debi Traub)

It’s not often that we spot a recipe that we’d both want to work into our weekly lunch plan, and make as the perfect accompaniment for our holiday main dish too. But Debi Traub, founder of Simply Beautiful Eating, brought us this crunchy slaw with a creamy/sweet/tart dressing that we’d gladly make on Sunday night and eat for days, and that provides all the texture and flavour we’d want in a special side dish too.

Broccoli Walnut Slaw with Ginger Lemon Tahini Dressing

By Debi Traub

I love serving a nice crunchy side dish to pair with meat. This easy recipe using pre-shredded broccoli slaw is topped with Middle Eastern-inspired, flavourful dressing.

Ingredients

  • 1 package pre-shredded broccoli slaw
  • ½ cup shredded purple cabbage
  • ¼ cup chopped walnuts

Ginger Lemon Tahini Dressing:

  • ¼ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • Salt and pepper, to taste
  • ¼ cup water to thin dressing, if needed

Preparation

Combine broccoli slaw, shredded cabbage and walnuts in a bowl. Blend or whisk all of the dressing ingredients to a consistency that allows you to pour it and coat the slaw well — add water to thin it a bit if needed. Pour over slaw, then toss and place in fridge for at least 3 hours before plating and serving.


Debi Traub is the founder of Simply Beautiful Eating. Follow her at @simplybeautifuleating.

Comments

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.