I’m not gonna lie, this creamy cabbage nest with tahini mustard sauce is slightly reminiscent of coleslaw. Typically when I think of coleslaw, I’d conjure up images of stale, 90s era picnic and barbecue containers full of green slop, and the kind that used to be packed in repulsive styrofoam containers from KFC, usually made with trash mayonnaise doused in industrial seed and vegetable oils and nutritionless, factory farmed, sad eggs, aka suffering in a can. No, thanks!
Over here, those days are no more! This upgraded salad recipe is something entirely different, made with all organic, local, whole food ingredients, grown with integrity and care for the soil, microbes, and earth. It’s so surprisingly delicious, it’s absolutely insane. The dressing is plant-based and easy to stir together, but you could always use homemade mayonnaise with pasture raised organic eggs or your own chickens’ eggs! #thedream
Benefits of cabbage, the unsung hero of winter:
Cabbage keeps well in storage for a very long time, making this recipe possible pretty much all year round, especially in the northern hemisphere. Benefits of cabbage include: a great source of fiber, magnesium, calcium and potassium, packed with vitamins like vitamin C, thiamine, niacin, and folate, and powerful antioxidants including flavonoids, zeaxanthin, lutein, choline, and beta-carotene, great for fertility, and bestows anti-cancer superpowers. Get them in ya!
Ingredients you’ll need for this creamy cabbage nest with tahini mustard sauce:
- carrots
- cabbage
- onion
- tahini mustard dressing
- homemade mustard (tastes amazing)
- sea salt
- black pepper
- goji berries and sesame seeds, to garnish
How to make this upgraded coleslaw:
- Make the mustard. In a blender, combine the mustard seeds, apple cider vinegar, olive oil, sage, maple syrup. and sea salt. Blend to reduce to a smooth mustard of even consistency, this can take several minutes.
- Make the tahini dressing. In a small bowl, stir to combine the tahini, olive oil, apple cider vinegar, maple syrup, water, mustard, garlic, and sea salt.
- Make the cabbage nest salad. In a large salad bowl, combine the carrots, cabbage, onion, and tahini mustard dressing, and toss with your hands to combine. Garnish with the goji berries and sesame seeds. Serve!
Creamy Cabbage Nest with Tahini Mustard Sauce
Ingredients
Creamy cabbage nest
- 4 organic carrots, grated (I used purple biodynamic carrots)
- 1 organic medium green cabbage, cut into thin strips (about 5 cups/1.25 L)
- 1/4 cup finely chopped organic red onion
- 1 cup organic tahini mustard dressing
- 1/4 tsp sea salt
- 1/4 tsp organic ground black pepper
- organic goji berries and sesame seeds, to garnish
Tahini mustard sauce
- 1/2 cup organic tahini
- 1/2 cup biodynamic olive oil
- 1/3 cup organic raw apple cider vinegar, with the 'mother'
- 1/4 cup organic maple syrup
- 1 cup filtered water
- 1 tbsp organic homemade mustard (see below)
- 1 clove organic garlic, finely grated with a Microplane
- 2 tsp sea salt
Homemade mustard (makes extra)
- 1/4 cup organic mustard seeds
- 1/2 cup organic raw apple cider vinegar, with the 'mother'
- 3 tbsp biodynamic olive oil
- 2 tsp organic sage
- 1 tsp organic maple syrup
- 1/2 tsp sea salt
Instructions
- Make the mustard. In a bowl, soak the mustard seeds in filtered water for 30 minutes. Strain, remove the water, and discard soaking water. In a blender, combine the mustard seeds, apple cider vinegar, olive oil, sage, maple syrup. and sea salt. Blend to reduce to a smooth mustard of even consistency, this can take several minutes.
- Make the tahini dressing. In a small bowl, stir to combine the tahini, olive oil, apple cider vinegar, maple syrup, water, mustard, garlic, and sea salt. Set aside.
- Make the cabbage nest salad. In a large salad bowl, combine the carrots, cabbage, onion, and tahini mustard dressing, and toss with your hands to combine. Garnish with the goji berries and sesame seeds. Serve!
Notes
- This salad achieves its full flavour once it has been marinated for a period of time, the apple cider vinegar is a great probiotic especially when combined with the prebiotic powers of the onions and garlic. Try preparing it 1-2 hours ahead of time.
- Keeps for 5-7 days in the refrigerator in an airtight container.
