Rainbow Cabbage Salad with Tahini-Lemon Dressing – The Forward

Ingredients

• 3 tablespoons toasted sesame or sunflower seeds
• 6 cups red cabbage, roughly chopped (about 1/4 large cabbage)
• 1 large carrot, peeled then shaved (using the peeler) into 2-3 inch strips
• 3 celery stalks, leaves removed, chopped
• 1 red bell pepper, seeded and thinly sliced
• 2 handfuls of fresh flat-leaf parsley, finely chopped
• 4 ounces tahini
• 1 garlic clove
• Juice of 1/2 lemon
• Pinch of cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper