Rainbow Slaw with Lemon Garlic Tahini Dressing
A stunning rainbow slaw with a fresh dressing, ready in 10 minutes!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 small white cabbage (core removed)
- 1 large red pepper
- 2 apples
- 1 beet
- 1 small red onion
- 1 large carrot
- a large bunch cilantro/coriander (chopped)
- ⅓ cup/85 ml tahini paste
- 1 tbsp olive oil
- 1 garlic clove (crushed)
- 1 lemon (juice of)
- 4-5 tbsp cold water
- salt to taste
- black sesame seeds (optional)
Instructions
- 1
Fit your food processor with a slicing blade and cut cabbage and red pepper using it.
- 2
Wash and scrub all the vegetables well but do not peel. Remove the ends from beets and carrots. Then switch to a large grating blade and process the rest of the vegetables. Alternatively you can use a sharp knife to cut the cabbage and red pepper and a vegetable grater for the rest.
- 3
Chop cilantro and combine all vegetables in a large bowl.
- 4
In a jam jar combine all the dressing ingredients but the water and shake vigorously to combine. Add water 2 tbsp at a time to achieve a desired consistency.
- 5
Add half of the lemon garlic tahini dressing to the slaw and toss gently to coat. Salt to taste. Sprinkle with sesame seeds. (Keep the remaining dressing in a fridge for another use.)