While the slaw you grew up with might have called for a heaping helping of mayonnaise and cabbage, this isn’t the only way to do slaw. This version is a lighter spin on a classic. Seasonal vegetables bring a medley of tastes, textures and nutrients to the table, complemented with a tahini-based dressing. The best part? You can make this slaw year-round, shifting your ingredients with the seasons. Whether served at a dinner party or picnic, this slaw was made for the sharing.

SLAW

Spiralize your carrots, yellow squash (or zucchini) and cucumbers. Finely chop greens and garlic. Slice grape tomatoes in half. Drain chickpeas. Combine the above ingredients in a large mixing bowl, beginning with spiralized veggies, adding one ingredient at a time, then toss. Add salt, pepper and garlic to taste.

TIP: When spiralizing, break apart long pieces as needed to avoid ending up with what I like to call the infinite vegetable noodle. 

DRESSING

Stir tahini* with apple cider vinegar in measuring cup. Add water to thin. Gradually mix in nutritional yeast flakes. The final consistency of the dressing should be that of a thick sauce. Total dressing amounts to approximately 1 cup.

TO FINISH

Fold dressing in with combined vegetables, stirring with a large mixing spoon. Make sure the dressing is mixed thoroughly. Garnish slaw with additional salt, pepper or select seasonings if desired. Have favorite nuts or seeds? Toss them on top for an added crunch!

Allow slaw to sit and chill, or serve immediately. As the slaw sits, the vegetables will continue to soak up the dressing.

NOTE: Exact measurements can be adapted to taste.

* Tahini is a paste made from sesame seeds. It's most commonly associated with Middle Eastern food but also readily available on the international aisle of most local grocery stores.