Cabbage-Beet Tahini Slaw

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This is my bastardized version of Mission Chinese Food’s beautiful cabbage salad. But hey, sometimes when you’re a college student on a budget you have to pick and choose which exotic pantry items you can afford and which are just going to have to wait. I used peanuts for a crunchy element, although I would love to try it with some sort of grain. I also cut out quite a few ingredients that I couldn’t find at the local market but still thought it came out pretty good.

note: This makes a BIG salad. I wanted to use the whole cabbage in one go so I upped the dressing, the good news is it makes for great leftovers. On the other hand you can always use half a cabbage and dial down the dressing measurements.

  • 1 head red cabbage
  • 1 large yellow beet
  • 1/2 cup peanuts
  • 1/2 tbsp sesame seeds
  • 4 tbsp tahini (you’ll definitely want a runnier tahini for this, the Whole Foods 365 one is my best friend)
  • 2 tbsp tamari or soy sauce
  • 2 tsp rice vinegar
  • 1 clove garlic
  • 8 anchovy fillets (preferable ones packed in olive oil)
  • juice of one lemon
  • 2 sheets nori (like the big sushi ones)

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  1. slice cabbage and beets (I did matchstick cuts-see photo) and mince garlic
  2. in a bowl or jar add tahini, lemon juice, minced garlic, tamari (or soy sauce) and rice vinegar and shake well
  3. slice the anchovy fillets as finely as possible then add them to the dressing and continue shaking until combined
  4. heat a non stick skillet over medium high heat then add the sesame seeds, make sure to keep an eye on them and continue tossing them
  5. once they start to smell nice and turn a little brown remove them from the pan
  6. in the same pan add the peanuts and do the same thing
  7. rip the nori into little pieces and add it to your big bowl of cabbage and beets, add the nuts and seeds as well then pour dressing over
  8. mix thoroughly with tongs or your hands


© 2015, domenicadreamsofcalamari. All rights reserved.

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