Directions

1. Thoroughly wash 1 lemon (including the rind) ​under cool, running, drinkable water.

2. In a bowl, combine the zest and juice of the lemon, 1 clove of grated garlic, 2 tablespoons of tahini, 2 tablespoons of white miso, 1 tablespoon of rice vinegar, and 1 tablespoon of toasted sesame oil. 

3. Using a fork or small whisk, stir until combined. You want the consistency of pancake batter, so it will combine well with the slaw, but not make it wet. If the dressing is too thick, thin with cold, drinkable water, starting with a tablespoon at a time. Set aside.

4. Thoroughly wash 1 head of cabbage, 4 scallions, a small handful of fresh cilantro, a small handful of fresh basil, a small handful of fresh mint, 2 cups of baby spinach, and 2 radish, ​under cool, running, drinkable water.

5. With a sharp knife, quarter the cabbage, cut out the solid core and thinly slice each quarter. Set aside. Finely chop the scallions and cilantro. 

6. In a large bowl, combine everything and ¼ cup of sunflower seeds and ¼ cup of toasted sesame seeds. Toss together until everything is well distributed.

7. Drizzle with half the dressing, and toss well. Eat up, Mama!

8. Keep extra dressing covered in the refrigerator for up to a week. Your future self will thank you kindly.