Servings: 2 to 4
Wilted Red Cabbage with Tahini-Yogurt Sauce: Make the salad as above, minus the goat feta, but use plenty of dill. To make the Tahini-Yogurt Sauce: Pound 1 clove garlic in a mortar with 1/4 tsp. sea salt until smooth. Stir in 1/2 cup yogurt and 3 Tbs. tahini, mixing well. Adjust seasoning to taste. Spoon the sauce over the cabbage, or serve it on the side. Optional, but good if you wish to emphasize the sesame element, finish with toasted sesame seeds and a few drops roasted sesame oil.
Reprinted with permission from Vegetable Literacy by Deborah Madison, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
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