I have had the luxury of travel over the past months and am looking forward to welcoming some of what I have tasted into our palettes in the future. 

As we are in the heat of cabbage season in the box, I am going to give you some ideas on how to move through it.  I really enjoy cabbage as a hearty salad that I add some protein to and am also able to enjoy as lunch through the week.

Dressing:

1/3 cup tahini paste

1 T Harissa Paste (optional)

5 T extra-virgin olive oil, divided

3 T fresh lemon/citrus juice 

2 cloves garlic, finely minced or microplaned

½ C Water

Kosher salt and freshly ground black pepper

Salad:

1 pound finely shredded red cabbage (about 1/2 head)

1 bunch red kale, cleaned & chopped

4-6 Tokyo Turnips, washed and sliced

1 small red onion, thinly sliced (can sub spring onion)

1/2 C roughly chopped mint

1/2 C roughly chopped parsley

1/2 C roughly chopped cilantro

2 T roasted sesame seeds

Proteins:

1 pound shredded chicken breast or

Asian Roasted Tofu

Combine chicken with olive oil, 1 T lemon juice, & 1 clove minced garlic in a large bowl. Season with salt and pepper and massage with clean hands to work the dressing into the chicken. Add cabbage and red onion and toss to combine. Set aside.

In a small bowl, combine tahini, lemon juice, minced garlic. Whisking constantly, drizzle in olive oil. Slowly whisk in up to 1/2 cup water until a thick, pancake-batter-like consistency is reached. Season to taste with salt and pepper.

Add mint, parsley, and cilantro to bowl with shredded chicken and cabbage, with the dressing. Toss with clean hands to combine. Adjust to taste with more salt, pepper, or lemon juice as necessary. Transfer to serving platter or bowl and sprinkle with sesame seeds. Serve immediately. Salad is great the next couple of days!