Encore! Encore! It’s hard not to want more of this Bravo Slaw! In fact, it’s basically impossible! The sauce is creamy, with notes of garlic and lemon, but without dairy! The slaw is loaded with crunchy, fragrant toasted almonds and crisp cabbage and broccoli for a taste that feels refreshing and magical. Take a bow, Bravo Slaw, take a bow!
Ingredients
- 1/3 cup almonds, sliced
- 3 cups green cabbage, finely chopped
- 3 cups broccoli, finely chopped
- 1/3 cup dried cranberries
- 1/3 cup tahini, well-stirred
- 1 small clove garlic, pressed or grated
- 2 tablespoons lemon juice
- 1/4 teaspoon fine sea salt, plus more, to taste
- 1/3 cup water
- freshly ground pepper, to taste
Directions
Step 1 –Place the almonds in a small dry skillet over medium-low heat and toast, tossing frequently, until golden and fragrant, about 5-7 minutes.
Step 2 –Transfer the almonds to a plate to cool.
Step 3 –Combine the cabbage, the broccoli, and the dried cranberries in a large bowl.
Step 4 –In a small bowl, combine the tahini, the garlic, the lemon juice, and 1/4 teaspoon of the salt, stirring the mixture into a paste.
Step 5 –Gradually whisk the water into the paste mixture until the dressing is creamy.
Step 6 –Add the toasted almonds to the cabbage mixture.
Step 7 –Drizzle the cabbage mixture with the dressing and stir to combine.
Step 8 –Season the slaw with the extra salt and the pepper.
Step 9 –Serve.
