Jew-Ish Carrots And Cabbage

• The vegetables
• 6-8 carrots, cut in chunks
• 1/2 head of red cabbage, shredded
• 2 tablespoons shallots or green onions
• 2 tablespoons chopped cilantro
• 1 ripe avocado
• 2 garlic cloves, used separately
• Dressings
• 1/2 cup lemon juice
• 1/4 cup soy sauce plus another Tablespoon, divided
• 1 cup flavorless oil, such as grapeseed
• 1/4 cup lebneh
• 1/4 cup good quality mayonnaise
• 2 teaspoons sesame oil
• 1 pinch smoked paprika
• 1 teaspoon salt

1. Chop the herbs finely, along with the scallions and set aside.
2. Simmer the carrots in a sauce pan or shallow pot with one garlic clove in well seasoned water or, even better, a broth of your choosing, until tender. (The liquid should just cover the carrots.) Remove from liquid and cool on a plate.
3. Shred the cabbage finely and set aside.
4. Mix the lemon juice, 1/4 cup of soy sauce, salt, and remaining garlic clove, minced, and grapeseed oil in a small container. Shake it up and pout this over the red cabbage. Let it sit for about 20 minutes, stirring it around once in a while.
5. While the cabbage marinates, mix the lebneh, mayo, sesame oil, Tablespoon of soy sauce, and paprika in another container. Taste for seasoning. (You can tinker with proportions and add more labneh if the flavor seems to strong)
6. To assemble the salad: Place the cooled carrots in the center of your platter; drain the cabbage from the dressing, arranging it all around the sides of the platter. Sprinkle everything with the chopped herbs and scallions. Top with chopped avocado, and drizzle with the labneh sesame sauce to finish. Enjoy!

vegetables, carrots, red cabbage, shallots, cilantro, avocado, garlic, lemon juice, soy sauce plus another, flavorless oil, lebneh, mayonnaise, sesame oil, paprika, salt

Taken from food52.com/recipes/50942-jew-ish-carrots-and-cabbage (may not work)