My quest for the perfect slaw recipe seems to be never ending. This is the 6th of 9 slaw recipes in this book that I’ve tried so far, and each one is slightly different spin. The “Tahini Broccoli Slaw”, page 75, introduced me to packaged broccoli slaw. I’ve seen it in the grocery store for years, but never bought any until now. I’m a broccoli fan, and I actually enjoy the munching on the raw stems, so I felt confident I would like this salad. The tahini based dressing makes it rather rich, and I found a little went a long way. The salad ingredients consist of premixed broccoli saw (which includes a small amount of shredded carrots and red cabbage) and green onions. The dressing is tahini, miso, rice vinegar, sesame oil and soy sauce. The topping is roasted sesame seeds.
As Robin Robertson often does with these recipes, she used one of the ingredients in several of its forms, in this case, sesame. There was the tahini (sesame seed paste), sesame oil, and toasted sesame seeds. Although I normally eschew oil in my cooking, I do make an exception for sesame oil and use it on occasion as a condiment. This recipe called for 1 tablespoon, I cut that down to 1 teaspoon. I also thought ¼ cup of sesame seeds would be too much, so I used just 2 tablespoons. These adjustments still yielded a very rich and creamy mixture.
My quest continues!
Keeping it “McDougall Friendly” check list:
- You can leave sesame oil out completely if you want, or cut it way back and still enjoy the strong flavor.