Dinner ~ Radicchio Cups of Vegetable Slaw with Tahini Dressing

The beautiful colors and shapes of food are integral when considering what I want to eat. Of course taste is also of key importance. Radicchio provides a perfect vessel for a myriad of possibilities. Here, I have prepared a vegetable slaw of heirloom carrots, red and green cabbages, summer and zucchini squashes, red and green onions. After filling the radicchio cup I drip a generous helping of a tahini and dill sauce on the vegetables. The tahini adds a nice creamy, nutty flavor. Adding the pea sprouts for some fun motion, visual interest and taste to the dish. I have a side of sliced radishes and broccoli sprouts.

Radicchio Cups of Vegetable Slaw & Tahini Dressing

Vegetable Slaw

1/4 c yellow carrots

1/4 c orange carrots

1/4 c red cabbage

1/4 c green cabbage

1/4 c summer squash

1/4 c zucchini squash

1/8 c red onion

1/8 c green onion

1/4 c white vinegar

sea salt

1 small radicchio

pea sprouts

Tahini Dressing

1/2 c tahini

3 tbs shoyu

Prepare ahead of time: julienne vegetable for slaw, add vinegar and salt. Refrigerate for several hours or overnight.  Mix tahini with shoyu. Can be stored overnight. When ready to assemble, gently peel and wash the radicchio leaves. Wash and cut pea sprouts. Simply fill cups with julienne vegetables, generously drip on tahini sauce, and add pea sprout for added drama. Voila!

 It's a winning trifecta - beautiful, delicious, and prepared with love.

Dinner: Radicchio with vegetable slaw of yellow, red, and orange carrots, red and green cabbage, red and green onions, yellow and green squash, and pea sprouts served with tahini dill sauce, radishes with broccoli sprouts, and sliced oranges.