from former member Jeffrey Limerick
Red cabbage, shredded
Kale, shredded finely with a good knife
Carrots, shredded
Red or yellow pepper, chopped
For Dressing:
Olive oil, about 1/2 cup
Roasted tahini, 2T
Garlic, 2-3 cloves
Lemon juice
S&P to taste
Mix all and toss with dressing. Best to let sit a couple of hours.