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Recipe: Summer Slaw


by Brian Ricci

Crunchy purple cabbage and green cucumbers make for a bright and colorful slaw base. Made and served the same day, the textures will be firm and the flavors vibrant. As it sits refrigerated, the purple and green colors begin to bleed slightly—and the flavors mellow. This doesn’t make it worse, only different. It serves wonderfully as a side, as well as a potential topping or stuffing for a warm sandwich.

Serves 6 to 8


  • 1/2 head of red/purple cabbage, sliced thinly, with large ribs removed
  • 2 ounces capers, drained from brine
  • 1 red onion, sliced thin
  • 1 English cucumber, split lengthwise and sliced in a 1/2 moon, with seeds removed
  • 1 tablespoon ground cumin, preferably toasted
  • 2 ounces extra virgin olive oil
  • 1 lime, zest and juice
  • 9 ounces tahini
  • 1/2 bunch of flat parsley and mint, hand shredded
  • Salt to taste


  1. Mix the cabbage, onion and cucumber together. Add capers, oil and cumin and season with salt. 
  2. Fold in lime juice/zest, then tahini. Taste for balance of briny/spicy/salty flavors that should be rounded out with tahini. 
  3. Add herbs just before serving this slaw. Keeps for 7 days refrigerated.

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