Tahini Cabbage Slaw with Sumac and Pomegranate
Crisp, thinly sliced red cabbage is tossed in a nutty, lemony tahini dressing, then finished with tangy sumac, jewel-like pomegranate seeds and fresh herbs. It's creamy without any mayo and ready in 20 minutes.
- Prep
- 20 min
- Cook
- —
- Wait
- 20 min
- Total
- 40 min
- Makes
- About 6 cups (6 side servings)
Steps
Before you start
- Stir the jar of tahini well before measuring, since the oil separates and the thick paste at the bottom changes the dressing's texture.
- Use a sharp knife or a mandoline to slice the cabbage very thinly. Thick shreds stay tough.
- Plan for a 20-minute rest after tossing so the cabbage softens slightly and absorbs the dressing.
- If using a whole pomegranate, seed it ahead (see tips) or buy a 5-ounce container of ready-to-eat seeds.
Slice the cabbage
- Remove any tough outer leaves from the cabbage.
- Cut it into quarters through the core, then cut out the core from each wedge.
- Lay each wedge flat and slice crosswise as thinly as you can, about ⅛ inch (3 mm) thick.
- Put the cabbage in a large bowl and separate the shreds with your fingers.
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Ready when: Shreds are fine, ribbon-like and no wider than a pencil's thickness.
Tip: A mandoline gives the most even slices, but use the guard because the blade is very sharp.
Prep the aromatics
- Thinly slice the scallions and roughly chop the parsley.
- Tear the mint if using.
- Add the scallions and parsley to the cabbage and set the mint aside for serving.
- Grate the zest from the lemon before juicing it.
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Tip: Zest the lemon first. A juiced lemon is nearly impossible to zest.
Toast the sesame
- If using sesame seeds, toast them in a small dry skillet over medium-low heat, shaking the pan often, for 2 to 3 minutes.
- Tip them onto a plate to stop the cooking.
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Ready when: Seeds are light golden and smell nutty.
Tip: Seeds go from golden to bitter within seconds, so don't walk away.
Whisk the dressing
- In a medium bowl, whisk the tahini, lemon juice, lemon zest, grated garlic, maple syrup, 1 teaspoon of the sumac and the salt.
- The mixture will first seize into a thick, pasty clump.
- Keep whisking while adding the cold water 1 tablespoon at a time.
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Ready when: Dressing is smooth, pale and pourable, like heavy cream, and drizzles off the whisk in a ribbon.
Tip: The seizing is normal. Keep adding water and whisking and it will turn silky. If it's still thick, add water 1 teaspoon at a time.
Taste and adjust
- Taste the dressing.
- Add more salt for savoriness, lemon juice for brightness or a pinch more maple syrup if it tastes bitter.
- Season with black pepper.
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Ready when: Dressing tastes tangy, nutty and well seasoned, since it will be diluted by the cabbage.
Tip: Make the dressing slightly bolder than you'd like on its own.
Toss the slaw
- Pour about three-quarters of the dressing over the cabbage mixture.
- Toss with clean hands or tongs, massaging gently for about 1 minute so every shred is coated and the cabbage begins to soften.
- Add more dressing as needed.
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Ready when: All the cabbage is evenly coated and slightly glossy, with no dry patches.
Tip: Red cabbage stains, so wear gloves or use tongs if you want to avoid purple hands.
Let it rest
- Leave the slaw at room temperature, or cover and refrigerate, for 20 minutes.
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Ready when: Cabbage is tender-crisp and bends easily but still crunches.
Finish and serve
- Toss the slaw once more and taste for salt.
- Transfer it to a serving bowl.
- Scatter the pomegranate seeds, the remaining 1 teaspoon of sumac, the mint and the toasted sesame seeds over the top.
- Drizzle any leftover dressing on the side.
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Ready when: Slaw is topped with bright red seeds and a dusting of deep red sumac.
Tip: Add the pomegranate seeds just before serving so they stay plump and don't bleed into the dressing.
Good to know
Tips
- To seed a pomegranate, cut it in half, hold a half cut-side down over a bowl and whack the skin firmly with a wooden spoon so the seeds fall out. Pick out any white pith that floats.
- Brands of tahini vary in thickness. Smoother, runnier tahini needs less water, so add it gradually.
- For extra crunch and protein, top with toasted chopped pistachios or walnuts.
- Grating the garlic on a Microplane prevents harsh raw chunks; for a milder bite, let it sit in the lemon juice for 5 minutes before whisking.
Make ahead
"Slice the cabbage and make the dressing up to 2 days ahead and store them separately in airtight containers in the fridge. Thin the dressing with a splash of water after chilling. Toss, rest and top with pomegranate just before serving."
Storage & reheating
"Dressed slaw keeps in an airtight container in the fridge for up to 3 days; it softens but stays tasty. Add fresh pomegranate seeds and herbs when serving. Leftover dressing keeps 5 days refrigerated; stir in a little water to loosen. Not suitable for freezing. Serve cold or at room temperature."
Substitutions
- red cabbage → green or Savoy cabbage, or a mix with shredded carrot. Green cabbage is milder and Savoy more tender; you'll lose the vivid color.
- ground sumac → 1 teaspoon lemon zest plus an extra squeeze of lemon juice per teaspoon of sumac. Gives a similar tartness, but less earthy depth.
- pomegranate seeds (arils) → dried cranberries or chopped dried sour cherries. Use ¼ cup (35 g); they are sweeter and chewier.
- maple syrup or honey → honey or agave. Use the same amount; any of them balances the tahini's bitterness.