tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
scallions, thinly sliced
medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
Kosher salt and black pepper
tablespoon Dijon mustard, plus more to taste
ounces snap peas, thinly sliced lengthwise
large or 6 small radishes, cut into matchsticks
- Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
- Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
- Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.