SPICY TAHINI SLAW

8-12 servings; makes about 8 cups The dressing for this zippy slaw comes from a Food52.com featured recipe for Tahini Noodles, and it is multipurpose. Use it as a salad dressing, a dip and as topper for grilled flank steak. To keep things simple, we used a store-bought slaw mix of cabbage and carrots.

The slaw can be assembled and refrigerated a few days in advance.

FOR THE DRESSING:

½ cup low-sodium soy sauce ½ cup tahini, well shaken

[PHOTO BY JENNIFER CHASE, FOOD STYLING BY LISA CHERKASKY, FOR THE WASHINGTON POST] Spicy Tahini Slaw