Lemon-Tahini Slaw

I recommend: Always use the whole scallion, except for the bottom 2 inches. Plant that bottom end in your garden to get a nearly endless, free supply of scallions.

i felt like something was missing. something on the sweet side, so i put in shredded carrots. it gave it another flavor and I liked it! serving with a Mediterranean chicken tonight, so should be a welcomed side dish.

This recipe is STELLAR. One adjustment, I added a tsp of Mike's Hot Honey to the dressing for a bit of sweetness.

A bit blah. I agree it needed needed more balance, more sweetness helped. I'm thinking miso next time. The prep was overly fussy, too. Just make the dressing in an FP then pulse in the capers/scallions etc quickly. THEN massage the entire mixture in to the cabbage.

For the scallions, are you supposed to use the white parts, the green parts, or both?

Thanks for your notes, everyone! This is meant to be a primarily savory slaw, but we've added a note in the topnote to add a little honey if you want that sweetness. — Margaux, Senior Staff Editor

Felt like the dressing needed some umami; added about a tsp of Worcestershire sauce, really boosted the flavor. Also added a chopped flat leaf parsley at the end (cause we have lots) Tasty! For a 2 lb cabbage, this was barely enough dressing for my taste, will make a bit more next time.

Took a lot longer than anticipated (~45 mins) to shred finely and mix. Lacked something (I think my veg were not the freshest, fool) so added carrots as suggested (good). Don't like sweet slaws so tried ground sesame (good), togarashi spice (good), and accidentally cat fur from a malting summer cat (not good). Would up the tahini too.

I made this as written and found it to be one of the freshest, most delicious salads I've had in a while. A keeper for sure! Funny how I can find it so fresh, crispy and delicious, and others say it was the worst ever. #horseraces

15 minutes LOL!! You try slicing 8 oz of sugar (NOT snap) peas and matchsticking radishes in that amount of time: you'll be the next winner on Top Chef. The best part of this recipe is the dressing itself. The caper mixture got lost. If I made this again, I would double that and just stick to green and red cabbage and the dressing and spring onions. 3 stars for now.

This was a delicious slaw that will be in regular summer rotation! I love how the lemon, capers and mustard work together. I used stone ground mustard instead of Dijon and loved it. It would work wonderfully in a broccoli slaw.

After reading so many comments about how sour and acidic it came out, I added two teaspoons of honey, a teaspoon of olive oil, displaced about a cup of the cabbage with shredded carrots. Why not? The mandoline was already out and assembled. Everyone loved it. The cutting of the snap peas is a very time-consuming step, so if you're in a hurry, skip it.

This was terrible. Like, really, really bad. I had misgivings, but man, this is inedible. It's bitter and acidic. This is a major pass.

Don't know if this helps, but I usually use chives. I find scallions too assertive.

Why matchstick the veggies? String and roughly chop sugar snaps into chunks, slice or quarter the radishes depending on size and bite.Never matchstick stuff in salads like this. The texture always feels like eating shredded grass. Prefer the crunch and variety of different vegetable pieces. Otherwise a great recipe. I liked the dressing as is, but may try some sweetness next time. I literally picked cabbage & other stuff out of my garden 1 hour before making, so the sweetness was guaranteed