Slaw with Miso-Tahini Dressing

Day 8 – I have had to come to grips with cabbage since we kept getting it in our CSA. I have always thought of it as fart food. Now I keep a bag of grated cabbage in the fridge, to throw on various salads or for making this coleslaw.  I tried making the truffle parmesan from Kris Karr’s Crazy Sexy Kitchen, but I must have done something wrong as it did not dehydrate and stayed a gooey mush – such a waste of pine nuts! I’ll try again, and let you know if it works out.

Ingredients:
1/2 Head of white cabbage
2-3 Carrots, scrubbed clean or peeled, if necessary
(optional 1 small beet, grated)

Miso-Tahini Dressing:
I was inspired to make this dressing after repeatedly having it at Souen. I have had this recipe so long, I don’t remember where I found it!(If you recognize it, please let me know so I can give proper credit. Thanks)
3/4 Cup Raw Tahini
2 Tbs Non-GMO miso
2 Cloves garlic
1 Cup of Pure Water
Juice of 1 Lemon
Himalayan Salt to taste

Add the water to your high speed blender. Add all the other ingredients. Blend until smooth.

Tips: I crush the garlic first, to make sure it breaks down evenly.
I use Mellow White Organic Miso Master.
I use filtered water. I’m not sure what ‘pure’ water is, unless it is the one that has been filtered with those drops or ionized.
I love Himalayan salt but I tend to have course sea salt in my cupboard, so I use that.I LOVE Santa Cruz organic lemon juice. I use it for everything. The juice of one lemon tends to be 2 tablespoons.