Both green and red cabbage are seasoned with tart lemon juice and sesame pasta tahini in this colorful condiment. Use it to top sandwiches, veggie dogs or our Chickpea Burgers. This recipe comes to us from Cara and Phoebe of Big Girls, Small Kitchen.
- 1/3 cup lowfat mayonaise
- juice of 1 lemon
- 2 tablespoons tahini
- 1/2 teaspoon salt
- 2 cups green cabbage, shredded
- 2 cups red cabbage, shredded
Whisk the mayonnaise, lemon juice, tahini and salt together in a medium bowl.
Place the cabbage in medium bowl. Toss with the mayonnaise lemon juice mixture, ensuring all ingredients are evenly distributed. Enjoy!