This was great with some leftover Caribbean pickle (really more of a relish) from the Caribbean Vegan cookbook.
I made a purple cabbage-tahini slaw-salad that was surprisingly awesome. Inspired, I suppose, by this long-ago pressed purple cabbage salad.
1/2 purple cabbage, slivered
1 large carrot, grated
5 scallions, chopped
2 TB dill
1/4 c (?) seasoned rice vin (to taste)
1-2 TB dijon mustard
1 TB tahini
massage the cabbage with salt until it's a bit softer (but still crunchy).
add the carrots and scallions.
mix together everything else and then add that as well. ideally, allow to sit in the fridge for a few hours before eating.