Cone Head Cabbage Slaw (Vegan & Gluten Free)

July 07, 2019

Recipe by Local Roots recipe contributor, Chef Maddie Rhodes @dont_stop_beleafing

This slaw is special not only because it utilizes the odd and beautiful cone head cabbage, but because it also takes advantage of the beet leaves and swiss chard of this summer season. I find that more often than not, the stems and leaves of beets are throw away and Swiss chard remains a mystery to too many. This slaw recipe is flexible, and if you like carrots and onions in your slaw, add it! If you have some pieces of broccoli you don’t want to go to waste, throw them in, too! You can even add raw beets sliced thinly, just be warned that they will stain the whole slaw pink. Feel free to use this recipe as a guide.

The dressing is an unconventional creamy tahini-lime dressing with a deep flavor lunch from cumin. It’s flavorful and unique without being overpowering. Being from Memphis, my mind immediately sees slaw when I see cabbage. Usually accompanied by pulled pork, BBQ chicken, and dry rub ribs, I like a combination of creaminess and acidity in a slaw dressing. And of course it’s gotta have a good crunch. This is my take on a vegan creamy, acidic slaw dressing with a hint of sweetness and earthiness from the tahini. 

Slaw Mixture

• 1/2 head cone head cabbage, thinly sliced or chiffonade 
• 1 bunch beet greens, thinly sliced or chiffonade
• 1/2 bunch Swiss chard, thinly sliced or chiffonade

Your greens should yield about 4-6 cups. If you have too many greens to handle, throw some in the freezer and add to smoothies, pizzas, soups, and stir-frys later. 

Creamy Tahini-Lime Dressing (vegan)

• 1/4 cup smooth tahini
• 1/3 cup fresh lime juice
• 2 Tablespoons Apple cider vinegar
• 3/4 teaspoon cumin
• Pinch of sea salt 
• 1/4 cup olive oil

1. Add the tahini, lime juice, apple cider vinegar, sea salt, and cumin to a bowl, and whisk to combine. 
2. Slowly drizzle the olive oil into the tahini mixture while whisking. This will create a cohesive, emulsified dressing. 
3. Adjust seasonings to meet your flavor preferences. 
4. Pour over 4-6 cups slaw mixture. You will probably not need the whole dressing recipe to cover the slaw, so add it in a couple table spoons at a time, and toss to coat the greens as you go. 

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