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Jalapeno Margarita
Jalapeno Margarita
Ingredients
Serves 4
Tahini Sumac Dressing
- 1/4 cup tahini
- 1 lemon, zested and juiced
- 1 teaspoon honey
- 1 teaspoon ground sumac
- 2 tablespoons boiling water
- 1/4 teaspoon flaky sea salt
- 1/4 cup extra virgin olive oil
Slaw
- 3 cups napa cabbage, cut into 1/2-inch ribbons (about one head of cabbage)
- 1 1/2 cup savoy cabbage, 1/2-inch ribbons (about half a head)
- 1/2 small red onion, very thinly sliced
- 1 avocado, sliced
- 1/2 cup pomegranate seeds optional
Method
- Whisk together the tahini, lemon zest, lemon juice and ground sumac
- Drizzle in the boiling water while whisking
- Drizzle in the extra virgin olive oil, whisking vigorously to create a creamy emulsion
- Add salt to taste
- Combine the cabbage ribbons and onion in a large bowl
- Combine with 3/4 of the dressing, coating the greens well
- Arrange avocado slices on top, then drizzle the remaining dressing on top of the avocado and greens
- Top with pomegranate seeds
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