1 small head (or half of a large one) green cabbage
1 small head purple cabbage
For the dressing, whisk together--
3 tbsp tahini
1/4 c lemon juice
3 tbsp olive oil
1 tbsp honey
1 clove garlic, pounded to a fine paste
1/2 tsp sea salt
1. Cut the cabbage in half and remove the hard center. Separate the leaves and rinse well under running water. Spin dry or blot with paper towels. Stack the leaves together and slice finely into shreds. Do the same with the purple cabbage.
2. Pour just enough Tahini and Honey dressing to coat the vegetables lightly. Toss and serve immediately.
Shared from The Philippine Cook-book by Virginia Roces de Guzman and Nina Daza Puyat