Recipe:
Spicy Coleslaw with Tahini Dressing
If you love coleslaw then there is absolutely no need to go without. This plant-based version uses zero dairy and tastes great. The tahini dressing adds the creaminess and a great flavour without the need for any mayo and also adds way more nutrition and a little kick too. Serve as a side with any of your favourite dishes.
Makes 4-6 portions as a side serving
Total Time: 10min
Ingredients
For the slaw:
- 1 small head green cabbage, shredded
- 3 medium carrots, julienned
- 4 spring onions, sliced
- 2 bell peppers julienned or diced
- Salt & pepper, to taste
- Sesame seeds, to garnish
For the dressing:
- 4 tablespoons tahini
- 80ml water
- 1 tablespoon dijon mustard
- 30ml pure maple syrup/agave/coconut sugar
- 20ml apple cider vinegar or juice of ½ lemon
- Pinch of ground black pepper
- Pinch of sea salt
Method
- Prepare all of the veggies into a large mixing bowl
- For the dressing add all of the ingredients to a mixing bowl and whisk well
- Pour the dressing into the bowl with the veggies and mix well to incorporate
- Garnish with sesame seeds and serve
Equipment needed:
Chopping board, knife, mixing bowl x 2, whisk
