20min · 6 servings Ingredients • 3 cups red cabbage, shredded • 1 head red endive, leaves separated • 1 small head radicchio, leaves separated • 1 scallion, thinly sliced • 1 tbsp sesame seeds, toasted • ½ cup cilantro leaves, plus more for garnish Dressing • 1/3 cup tahini • 2 tsp white miso • Juice of 1 lemon • 1 tbsp sesame oil • 1 tsp soy sauce • 2 tbsp maple syrup • ½ tsp kosher salt • 3 tbsp water In a small bowl whisk tahini, miso, lemon, sesame oil, soy sauce, maple syrup and kosher salt until smooth. Add water and continue to whisk until smooth. If desired add more water until desired consistency. In a large bowl, toss red cabbage, cilantro and green onion with dressing. Fold in radicchio and red endive leaves. Transfer to a serving platter, garnish with sesa

20min · 6 servings Ingredients • 3 cups red cabbage, shredded • 1 head red endive, leaves separated • 1 small head radicchio, leaves separated • 1 scallion, thinly sliced • 1 tbsp sesame seeds, toasted • ½ cup cilantro leaves, plus more for garnish Dressing • 1/3 cup tahini • 2 tsp white miso • Juice of 1 lemon • 1 tbsp sesame oil • 1 tsp soy sauce • 2 tbsp maple syrup • ½ tsp kosher salt • 3 tbsp water In a small bowl whisk tahini, miso, lemon, sesame oil, soy sauce, maple syrup and kosher salt until smooth. Add water and continue to whisk until smooth. If desired add more water until desired consistency. In a large bowl, toss red cabbage, cilantro and green onion with dressing. Fold in radicchio and red endive leaves. Transfer to a serving platter, garnish with sesa


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