This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out — poolside, deskside, at a picnic — for up to 3 hours, and it keeps for 3 days in the fridge.
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Serving Size: 1 to 6 serving (102g | ||
Recipe Makes: 4 to 6 servi | ||
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Calories: 124 | ||
Calories from Fat: 76 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 231.9mg | 8 % | |
Potassium 244.5mg | 6 % | |
Total Carbohydrate 9.5g | 3 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 5.8g | ||
Protein 4.8g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 124
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