Sweet Crunch Winter Salad

Ingredients

• 1/4 cup tahini
• 1/4 cup water
• 2 Tbsp lemon juice
• 1 Tbsp maple syrup
• 1/4 tsp salt
• 1/4 tsp garlic powder
• pinch cayenne pepper
• 3 cups chopped purple cabbage
• 3 cups finely chopped broccoli
• 1 large carrot, shredded
• 2 green onions, sliced
• 1/3 cup sunflower seeds
• 1/3 cup dried cranberries

Directions

1. Make the dressing first: add the tahini, maple syrup, water, lemon juice, garlic powder, salt, and cayenne to a bowl or a jar. Whisk until smooth, or close the jar and shake it until the dressing comes together. Put it aside for now.
2. Chop the cabbage and broccoli into fine pieces, then transfer them to a bowl. Peel and shred the carrot, and cut the green onions into slices. Add the carrot, green onions, sunflower seeds, and dried cranberries to the cabbage and broccoli, then toss until the mixture is evenly distributed. Without dressing, this salad mixture can be kept refrigerated for 4-5 days.
3. When you’re ready to serve, pour the dressing over the salad and stir until the vegetables are coated all over. Be generous here; the salad should be dressed thoroughly, more like a slaw than a lightly dressed green salad.