Shredded Beet and Red Cabbage Slaw with Tahini-Lime Dressing

finecooking.com

audball82

subheading: For the beets:

1 lb. red beets, tops trimmed

1 cup apple cider vinegar

2 cloves garlic, trimmed and halved

1 bay leaf

1 tsp. kosher salt

subheading: For the cashews:

2 tsp. pure maple syrup

¼ tsp. fine sea salt

¾ cup cashews

4 tsp. black or white sesame seeds

subheading: For the dressing:

¼ cup lime juice

1 tsp. minced garlic

¾ tsp. ground cumin

1-¼ tsp. fine sea salt

¼ tsp. red pepper flakes

1 Tbs. plus 2 tsp. brown sugar

½ cup tahini, stirred well

subheading: For the slaw:

5 cups shredded red cabbage

2 to 3 scallions, thinly bias-sliced

2 Tbs. finely chopped fresh mint leaves; more for garnish

1 Tbs. black or white sesame seeds; more for topping

Fine sea salt

Directions at finecooking.com

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