Ingredients

• Ingredients Units USM Scale 1x2x3x 1/2 head green cabbage (about 4 – 5 cups), shredded 2 carrots (about 1 1/2 cups), julienned or shredded 2 apples (green or red), cored and cut into matchsticks 3/4 – 1 cup dried cranberries 1/2 cup slivered almonds 2 – 3 green onions (about 1/2 cup), sliced Tahini Maple Dressing 1/4 cup tahini 1/4 cup apple cider vinegar 2 tablespoons pure maple syrup 1/4 teaspoon fresh cracked pepper pinch of salt

Preparation

• Instructions Dressing: In a small bowl, combine the tahini, maple syrup, apple cider vinegar add pepper. Add 1 -2 tablespoons of water as needed to thin. Set aside to rest. Assemble coleslaw: In a large bowl (a large soup or stock pot will work too), add the cabbage, apples, carrots, cranberries, green onions and almonds. Drizzle the tahini maple dressing over top and mix well to coat. Finish with salt and pepper to taste. Serve as is, or store in the refrigerator for 30 minutes to chill. Coleslaw can be made a day ahead and stored, covered, in the refrigerator until ready to serve. Makes about 8 cups Serves 4 – 8