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
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.
- 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
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.