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Author Notes: 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
Makes 4 side dish servings
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
- 3 cups napa cabbage, cut into 1/2" ribbons (about one head of cabbage))
- 1 1/2 cups savoy cabbage, 1/2" 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)
- 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.