Ingredients

• 1/3 cup toasted sesame seeds, plus more for serving
• 3 tablespoons tahini
• 1 1/2 tablespoons freshly squeezed lime juice or lemon juice
• 2 tablespoons coco aminos or soy sauce
• 2 tablespoons mirin
• 1 tablespoon sugar
• 1 tablespoon sriracha, or to taste
• 1-2 tablespoons warm water
• 1/2 large apple, grated or thinly sliced
• juice of one lemon or lime
• 3 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 2 carrots, grated
• 4 scallions (~1 cup), very thinly sliced with greens
• 1 small bunch of cilantro, chopped

Directions

1. Toss the grated apple with the lemon or lime citrus juice and set aside until you're ready to pull the slaw together.

2. Shred cabbage if you haven't already. Combine the cabbages, carrots, apple, scallions, and cilantro in a large bowl. Drizzle with about half of the spicy sesame dressing. Toss until everything is nicely coated, and then toss a bit more. Decide if you want more dressing and add a bit at a time until it is to your liking.

3. Serve sprinkled with some extra sesame seeds. Leftover coleslaw will keep covered in the refrigerator for a few days. Simply re-toss and enjoy, reseason with a bit of salt and pepper if needed.