Having made this salad twice now, I wanted to make sure to keep track of the recipe.
The salad is just shredded red & green cabbage. The dressing is tahini lemon garlic, the recipe for which I found over on ohsheglows.com »
You can skip the nutritional yeast, and whipping everything with a fork is just fine, it doesn’t need to go through the blender.
Using the tahini made me think of Na’ama, who gave it to me. She swears that Israeli tahini is the best, and it’s hard to find here in Vancouver.