Page title and description
Toasted seed and tahini slaw
Mixed toasted seeds add extra crunch, flavour and nutrients to coleslaw. You needn't stick to cabbage and carrots – try grating any other root veg you have in your box. This one's good served with chicken wings and potato wedges.
Ingredients
- 4 tbsp mixed seeds (eg. sunflower, sesame, pumpkin, linseed)
- 4 tbsp plain yoghurt
- 1 garlic clove, crushed or grated
- 1 tbsp light tahini (sesame) paste
- juice of 1 lemon
- ½ Savoy cabbage, core and tough ribs removed, leaves very finely shredded
- 2 carrots, peeled and coarsely grated
- 1 small or ½ large onion (red or white), very finely sliced
- salt and pepper
Method
Prep time:
10 min
PT10M
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Step 1
Toast the mixed seeds in a dry frying pan for 1–2 minutes over a medium heat, until fragrant. Mix the yoghurt, garlic, tahini and lemon juice in a large bowl.
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Step 2
Add the cabbage, carrot, onion and toasted seeds, season and toss gently to combine.
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Step 3
Season to taste and add a good swirl of cream or crème fraîche if you fancy.