Tahini Sumac Slaw

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: A slaw for when slaw for dinner is appropriate.

Five things that happen when your kids go to camp for the summer:

1. You don't do laundry for days. 

2. The dog begins to sleep with you, and if you're especially lucky, pees on your blankets. 

3. You see movies involving Sandra Bullock. 

4. You throw away many things that might belong to others, if others had bothered to put them away before fleeing the premises. 

5. You eat slaw for dinner. Specifically Tahini Sumac Slaw. Please buy sumac for this, as it makes it special. I don't care if you buy pre-shredded cabbage. Be sure to mix that dressing up nicely, for consistency. Of course there will be no use of pomegranate seeds.

Tahini Sumac Slaw by Hilarybee

Serves 4

Tahini Sumac Dressing

1/4 cup tahini
1 lemon, zested and juiced
1 teaspoon honey
1 teaspoon ground sumac
2 tablespoons boiling water
1/4 teaspoon flaky sea salt
1/4 cup extra virgin olive oil

Slaw

3 cups napa cabbage, cut into 1/2-inch ribbons (about one head of cabbage)
1 1/2 cup savoy cabbage, 1/2-inch ribbons (about half a head)
1/2 small red onion, very thinly sliced
1 avocado, sliced
1/2 cup pomegranate seeds (optional but good when in season)

See the full recipe (and save and print it) here. 

Photo by James Ransom