Pool Sesame Slaw

There is nothing better than a crunchy, lettuce-free, wilt-resistant salad in the summer, and I don’t just mean cabbage swimming in mayo. It could be broccoli or cauliflower, vegetables fine and pickled on sandwiches and tacos, and honestly, if it’s a vegetable, I feel confident I could slaw it, despite absolutely nobody requesting that I do.

Ingredients:

• 1 tablespoon minced fresh ginger
• 1 medium garlic clove, minced
• 2 tablespoons well-stirred tahini
• 2 tablespoons white miso
• 1 tablespoon honey
• 1/4 cup rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive or a neutral oil
• Salt and Sriracha to taste

SLAW

• 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps, and/or snow peas
• 2 cups thinly sliced red, green, savoy, or napa cabbage
• 1 cup chopped salted peanuts
• 1 cup thinly sliced scallion (white and green parts)
• Handful chopped fresh cilantro, if you wish
• About 1 cup Miso-Sesame Dressing (above)
• 1 pound grilled chicken thighs, thinly sliced (optional, see Note)