This recipe of the week comes from La Boite, a biscuits and spice shop in New York City owned by Israeli chef and spice blender Lior Lev Sercarz. This is a two-in-one recipe. First we make a tahina sauce, then use it with coquelicot (poppy seeds) to dress cabbage to make a delicious twist on coleslaw.
Tahina, coquelicot, and cancale
Serves 4
Ingredients and instructions
Classic tahina sauce
1/2 cup tahina (aka tahini)
Ice water
Salt
Lemon juice
Ice water
Salt
Lemon juice
Pour the tahina into a bowl. Slowly whisk in the ice water until you obtain a creamy sauce. You can choose to make it thicker or runnier as you like. Season to taste with salt and lemon juice. Keep refrigerated if you are not using right away.
This is a great sauce to have on hand for salads, spreads, and dips.
Israeli coleslaw
1/2 head green cabbage, washed and thinly sliced
1 Tbsp olive oil
2 tsp Coquelicot N24
1 tsp Cancale N11
1 Tbsp lemon juice
approximately 1/2 cup tahina sauce
Segments of one orange, chopped
Mint leaves (optional)
Dill leaves (optional)
1 Tbsp olive oil
2 tsp Coquelicot N24
1 tsp Cancale N11
1 Tbsp lemon juice
approximately 1/2 cup tahina sauce
Segments of one orange, chopped
Mint leaves (optional)
Dill leaves (optional)
Mix the chopped cabbage with the orange segments, olive oil, cancale, coquelicot, lemon juice, and enough tahina sauce to obtain a creamy dressing. Garnish with optional herbs.
Enjoy.
