Print

Persian Slaw

Ingredients

Scale

FOR THE SALAD

  • 1 red cabbage -shredded into thin strips
  • 6 stalks of celery – cut into slivers
  • Fennel stalks and fronds – cut into slivers (save the bulb for another recipe)
  • ½ bunch of spring onions/scallions- cut into slivers
  • 1 bunch dill -chopped
  • 10 radishes -cut into think disks
  • 1 lemon -cut in half and sliced into thin slices

FOR THE DRESSING

  • ½ cup of tahini paste
  • 2 lemons- juice and zest
  • ¼ cup white vinegar
  • ¼ cup of olive oil
  • Hot water to thin it to desired consistency
  • Lots of Coarse Salt and Black pepper to taste

Instructions

Mix all the ingredients for the salad dressing together in a bottle and set aside.

Add the cabbage, celery, fennel stalks, spring onions, dill, and radishes to a large bowl. An hour before serving, toss the salad with the dressing. Massage with a glove or hands to evenly coat.

Top with the lemon slices and serve at room temperature.

SERVES 8

Find it online: https://melissamayo.com/recipe/persian-slaw/