Mix-and-Match Slaw Party

• servings: 4-6 as a side

Ingredients

4 cups shredded or thinly sliced hearty greens, such as collards or cabbage (reserve any stems for another use)

1 cup grated or thinly sliced crunchy vegetables, such as 2 medium carrots or 1 fennel bulb

1 large apple, such as Honeycrisp, Pink Lady, or Fuji, cored and grated or thinly sliced

2 scallions, thinly sliced on the diagonal (optional)

LEMONY TAHINI DRESSING

1/4 cup tahini

3 tablespoons lemon juice or apple cider vinegar (or a combination of the two, or another relatively neutral acid of your choice)

3 tablespoons water

1 tablespoon extra-virgin olive oil

Squirt of honey or maple syrup

Pinch kosher salt

Directions

Toss the greens, vegetables, apple, and: scallions (if using) together in a large bowl. To make the dressing, put all the ingredients in a medium bowl and whisk until smooth. Taste and adjust as needed, as tahini brands can vary widely in thickness and taste. Pour about half the dressing over the slaw and toss to combine, then add more dressing as necessary--each bite of the slaw should be nicely coated in sauce without being gloppy or wet. With sturdier greens and crunchy vegetables, the slaw can keep in a sealed container in the fridge for a day or two. If the vegetables start to soften too much for the slaw to be good on its own, tuck it into a burger or stuff it into a taco.

Notes

Source: Perfectly Good Food, by Margaret Li and Irene Li

Got a bunch of fresh vegetables to use up? Toss them all together in a bright and colorful slaw with hearty greens like cabbage or collards and something crunchy like carrots or fennel. The addition of a sweet-tart apple helps temper any bitter or earthy flavors from the other veggies. The other unusual aspect of this slaw is the nutty tahini dressing, which manages to straddle the line between creamy mayo-based slaws and super tart vinegary: slaws--either of which you could choose instead if you prefer. We also like this with raw beets, thinly sliced celery, chopped toasted nuts or sesame seeds, any soft fresh herbs such as parsley or cilantro, and of course we'll never say no to a lavish sprinkling of feta cheese.