TO BE DRESSED
2 lemons juice
1 tablespoon extra-virgin olive oil
14 cup tahini
2 tablespoons red wine vinegar
2 garlic cloves, peeled and roughly sliced
2 tiny shallots, peeled and sliced
2 roughly chopped scallions
1 cup of baby spinach
1 cup fresh dill
a quarter cup nutritional yeast
1 teaspoon dried oregano
Kosher salt is kosher salt.
ground black pepper, freshly ground
TO MAKE THE SALAD
1 small green cabbage, diced 2 Persian cucumbers, diced 3 thickly sliced scallions
4 oz. crumbled feta (vegan or regular)
Dill, fresh, for garnish
For garnish, toast sesame seeds
Pita chips or toasted pita are ideal for serving.

Step 1 In a blender, combine the lemon juice, olive oil, tahini, vinegar, garlic, shallots, scallions, spinach, dill, nutritional yeast, and oregano. Blend until smooth, then season with salt and pepper to taste.
Step 2 Toss cabbage, cucumbers, onions, and feta in a large mixing basin until well blended. Toss in the dressing to coat. Serve with pita and garnished with dill and sesame seeds.