Dreamy Orange-Sesame Cabbage Salad

Yesterday I made a cabbage salad that I liked so much that I spent today looking forward to eating it again! Luckily this recipe made a lot, so I have plenty to have for a few subsequent meals. This salad is light, fresh, and crunchy with a lovely citrus dressing that is creamy but not heavy. I changed it up a bit this evening by adding some shredded beets to the top, which was exquisite, but it's pretty great by itself too. Recipe is courtesy of mynewroots.com, I made a few changes to the original  recipe which I've incorporated below.

Dreamy Orange-Sesame Cabbage Salad

adapted from mynewroots.com

4 cups shredded cabbage (green,savoy, purple, or any combination of the three)

2 cups shredded purple lacinato kale


2 cups shredded or finely sliced carrots


2 green onions, finely sliced


1 cup chopped flat leaf parsley


shredded beets (optional)

½ cup sesame seeds

Tahini Cream Dressing with Orange
:

Makes 1 cup


2 Tbsp. olive oil


3 Tbsp. lemon juice



zest of 1 orange

juice of 1/2 an orange

1 Tbsp. liquid honey (or agave, maple syrup)


1/3 cup roasted tahini


couple pinches of salt

Directions:
 Combine cabbage, kale, carrots, green onions, and parsley in a large bowl.

Whisk dressing ingredients together and set aside. Note: The dressing will have a frosting-like consistency. Don't worry, you be adding water to it to thin it down. Toast sesame seeds in a dry skillet until they begin to pop. Remove from heat immediately. Add a bit of the dressing to a large bowl. Add a little water and whisk until it is thined to a consistency that you like. Put in desired amount of cabbage mixture and toss until well coated. Plate the dressed salad and top with shredded beets and toasted sesame seeds. Serve.

This recipe makes a huge quantity of salad. I recommend keeping the vegetable mixture and dressing separate until you are ready to use them.