• Cut cabbage through the core into halves. Put one half away for another time and then cut the other half, through the core into quarters. Lay cut side down on a cutting board and thinly slice.
• Use a julienne peeler or the side of a box grater to shred the carrot. Place shredded cabbage and carrot in a bowl.

Make the Russian Dressing

• In a small bowl, whisk together the tahini, maple syrup and tamari. Then add the tomato paste and continue to whisk. Pour in 1 tablespoon water, whisk to incorporate. Then add the remaining tablespoon water and mix well.
• Cut the pickles into small pieces, and mince the shallot. Use a spatula to incorporate pickles, pickle juice and shallots into the tahini mixture.
• You may need another tablespoon water to thin the dressing to a pourable consistency, or it may be just right as is.
• Pour ½ the dressing over slaw and mix well. Use more dressing if desired, or pass it around for those who like more.