Tahini Slaw Recipe from Yoga NoMa Teacher Emily Star

Hi Yoga NoMa kula,

Starting now, I hope to share one plant-based recipe with you each month. Like my classes, the recipes I’ll share with you have lots of options so that you can customize them to best suit you and what’s already in your pantry. Like your yoga mat, your kitchen is a place to experiment and be creative.

If you have any more outdoor picnics to go to this summer (maybe a Wednesday night movie at NoMa Summer Screen?), bring this slaw! People will love it. It makes a great side for grilled tempeh, or try it atop veggie burgers. It also makes great leftovers and will keep well for another 2 days or more, and can become an easy lunch by adding a 1/2 cup each of cooked soba noodles and edamame.

Salad of the Summer: Red Cabbage Slaw with Ginger-Jalapeno-Tahini Dressing

4 generous – 6 small servings

Adapted from: http://www.thekitchn.com/recipe-cabbage-slaw-with-gingertahini-dressing-recipes-from-the-kitchn-204922

For the dressing, toss the following into a high-speed bender and puree (note: if you don’t have a high-speed blender, mince the jalapeno and ginger, whisk ingredients, and let the dressing sit in the fridge so that the flavors can integrate and the ginger and jalapeno can soften while you prep your cabbage):

-       One large jalapeno, seeds and ribs removed unless you like A LOT of heat

-       Two-inch hunk of ginger, peeled

-       1/4 c low-sodium soy sauce

-       1 Tbs rice wine vinegar

-       1/2 Tbs agave (or maple syrup or honey)

-       juice and zest of 1/2 lemon or one lime

-       2 Tbs tahini

Then, thinly slice:

-       One small-to-medium head of red cabbage (on the smaller side if you prefer a wetter slaw)

-       One red bell pepper

-       Optional: 1/4 small head green cabbage (savoy cabbage if you’re feeling fancy), and/or shredded carrots, a small fennel bulb, or whatever you’ve got in the fridge!

-       Note: if you are doubling the recipe to feed a bigger crowd/have more amazing leftovers, 1 head red cabbage, 1 head savoy or green cabbage, and 1-2 bell peppers will work very well together

Combine vegetables and dressing in mixing bowl, mixing well so that the vegetables are well-coated. Can be topped with a few tablespoons of soy nuts or hemp seeds for extra crunch and protein.

I hope you are having an amazing summer – feeling the warmth of the sun and the breeze of air conditioning or a good fan. Got questions or an idea to make this recipe even better? Comment below!

See you on your mat Sundays at 10 a.m. (mixed level) or Mondays at 7:30 p.m. (beginners practice),