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 One 2-inch piece peeled fresh ginger root, grated (1 tablespoon) 4 cloves garlic, minced 3 tablespoons agave nectar ¼ cup plain rice vinegar 2 teaspoons Sriracha
1 teaspoon freshly ground black pepper
Juice of 1 lime (at least 2 tablespoons)