I’m not a huge fan of salads drenched in mayonnaise dressing, so I replaced it with a tahini dressing and use only enough to lightly coat the salad. It’s delicious on its own, or you could serve it with salmon, meat or poultry. I love it with chopped boiled eggs, which complement the tahini. 

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• Put the thinly sliced cabbage, apple, carrot and pecans in a large mixing bowl.  
• Season the salad lightly with cracked black pepper, sea salt and toss it all together. 
• In a separate bowl, mix the tahini and water until smooth and creamy (add more water if it's too thick) and then add the lemon juice, honey and season with sea salt. Pour the dressing over the salad and mix gently until the ingredients are lightly coated .
• Fold in the chopped dill (if using) and then place on a serving platter and sprinkle with toasted sesame seeds.