Ingredients

• Ingredients Scale 1x2x3x 1 head green cabbage, shredded 1 1/2 cups carrots, julienned 4 scallions (green onions), sliced 12 peperoncini or banana peppers, julienned or diced mineral salt & pepper, to taste sesame seeds, to serve Dressing 4 tablespoons tahini 4 tablespoons water 1 tablespoon dijon mustard 2 teaspoons pure cane sugar or pure maple syrup 2 teaspoons apple cider vinegar or juice of 1/2 lemon pinch of fresh cracked pepper

Preparation

• Instructions Start by mixing your dressing. In a small bowl combine dressing ingredients. Set aside. After five minutes or so, taste for flavor adding anything extra you might like. (You may also consider mixing the dressing on the bottom of the bowl you will be mixing your coleslaw in leaving one less dish to wash.) In a large mixing bowl, add cabbage, carrots, scallions, peperoncinis. Drizzle with dressing and mix to combine. Add salt & fresh cracked pepper to taste. Serve at room temp or chilled. This is a great salad to make ahead and let set covered an hour or so on the counter or in the refrigerator for longer. Serve with a sprinkle of white sesame seeds over top. Serves 4 – 6