Tahini Lime Slaw -- a vegan cole slaw

This is an excellent summer Asian inspired slaw for those who cannot eat mayonnaise. You may substitute green bell pepper for the jalapeno if you prefer.  Shown here with a sliced boiled egg and a bit of cracked pepper.

1 heaping tablespoon tahini
juice from 1/2 lime
1/8 cup mirin
1/8 cup rice wine vinegar
1 tablespoon oil (vegetable, canola, olive, safflower are all fine)
a few drops sesame oil (optional)
1/2 teaspoon celery seed
pinch of [grey] sea salt
pepper to taste

1/2 finely minced jalapeno pepper
1/2 medium cabbage, julienned
1 medium carrot, grated

In a large bowl, mix the tahini and lime juice until smooth. Add the mirin and vinegar and whisk thoroughly. Add the remaining dressing ingredients one at a time, thoroughly blending each into the mixture.

Place the pepper, cabbage and carrot on top of the dressing. Using tongs, mix thoroughly. If it seems you need more dressing, sprinkle the top of the veggies with rice wine vinegar and mirin. Continue to mix.

Refrigerate for at least an hour before eating!

(This ould be delicious with seared shrimp or tofu, crab or any whitefish, mixed in for a complete meal).