Heidi Swanson's "lemony" dressing was one of my favorites- tahini, lots of lemon, creamy yet pungent. I was inspired to add honey and sumac after Lynne Rossetto Kasper chided a caller on the Splendid Table for not using his imported sumac. I like this dressing served over cabbage as a slaw. It makes a wonderful topping for kebab, gyro and a great side for grilled lamb. Pomegranates make a great addition when they are in season! —Hilarybee
4 side dish servings
Tahini Sumac Dressing
lemon, zested and juiced
flaky sea salt
Extra Virgin Olive Oil
napa cabbage, cut into 1/2" ribbons (about one head of cabbage))
pomegranate seeds (optional but good when in season)
In This Recipe
Whisk together the tahini, lemon zest, lemon juice and ground sumac. Drizzle in the boiling water while whisking. Drizzle in the extra virgin olive oil, whisking vigorously to create a creamy emulsion. Add salt to taste.
Combine the cabbage ribbons and onion in a large bowl. Combine with 3/4 of the dressing, coating the greens well. Arrange avocado slices on top, then drizzle the remaining dressing on top of the avocado and greens. Top with pomegranate seeds.
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love.
You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com