Upgraded coleslaw salad for all of your healthy, organic barbecue and picnic needs, full of prebiotics and probiotics! Try making the mustard and tahini sauce ahead of time so you can use it in all of your favourite recipes: on organic meats, eggs, roasted vegetables, etc.
4organic carrots, grated (I used purple biodynamic carrots)
1organic medium green cabbage, cut into thin strips (about 5 cups/1.25 L)
1/4cupfinely chopped organic red onion
1cuporganic tahini mustard dressing
1/4tspsea salt
1/4tsporganic ground black pepper
organic goji berries and sesame seeds, to garnish
Tahini mustard sauce
1/2cuporganic tahini
1/2cupbiodynamic olive oil
1/3cuporganic raw apple cider vinegar, with the 'mother'
1/4cuporganic maple syrup
1cupfiltered water
1tbsporganic homemade mustard (see below)
1cloveorganic garlic, finely grated with a Microplane
2tspsea salt
Homemade mustard (makes extra)
1/4cuporganic mustard seeds
1/2cuporganic raw apple cider vinegar, with the 'mother'
3tbspbiodynamic olive oil
2tsporganic sage
1tsporganic maple syrup
1/2tspsea 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.