(Serves 4)

• 4 cups green cabbage, shredded
• 2 cups carrots, shredded 
• 2 cups broccoli stems, shredded
• 2 tbsp sweet white miso paste 
• 2 tbsp seasoned rice wine vinegar (or plain rice wine vinegar and 2 tsp honey)
• 1/2 cup tahini
• Room temperature water (about 1/2-3/4 cup)
• Kosher salt
• sumac (optional, for garnish. I use @peregnatural brand)

In a small bowl, whisk together vinegar and miso until miso dissolves. Add tahini and whisk to combine. Add water, a few tbsp at a time, whisking, to reach desired consistency. Dressing should be a little thicker than heavy cream. In a large bowl, combine cabbage, broccoli, carrots, and appx. 3/4 cup dressing. Season slaw to taste with Kosher salt, adding more dressing, if desired. Sprinkle with a little sumac, if desired, right before serving.