The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Savor the South Newsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Red Cabbage Slaw
 with Turmeric Tahini


1 head red cabbage, finely shredded

2 teaspoons kosher salt, plus more for dressing

2 tablespoons sugar

1 cup tahini*

¼ cup honey

3 tablespoons lime juice

1 tablespoon turmeric powder

1 cup parsley leaves, roughly chopped

*The best tahini is made from sesame seeds sourced from Northwest Ethiopia, such as Soom (find it online).


  1. In a large bowl, toss cabbage with salt and sugar and let sit while you make the dressing.
  2. In a blender, combine tahini, honey, lime juice, turmeric, a generous pinch salt, and 1/2 cup warm water and blend until smooth. Toss cabbage 
with parsley and drizzle with dressing.

From Stars + Sides.

Print Recipe