Cabbage with Tahini-Apricot Dressing
We ate a lot of slaw growing up in the Sussman household. I can still hear my late mom, Steffi, firing up the Cuisinart to make quick work of shredding the cabbage and carrots in vast amounts, sometimes piling the vegetable wisps into two bowls if necessary. My update on her coleslaw is one sneaky little recipe, but not in a Jessica Seinfeldy way – I’m not trying to hide anything. Taste it once, and it instantly takes you back to childhood barbecues and ladies’ lunches with its Waldorf-y, Moosewood carrot-raisin-salad-ish tendencies. Have another bite, and your taste buds confirm that tahini is a worthy stand-in for mayonnaise, replicating its creamy qualities like a champ. To sweeten the dressing, I plump up dried apricots, then whir them in the blender with tahini for sweet, subtly nutty results.