Refreshing Cabbage & Tahini Salad
This is my take on a healthy coleslaw that, honestly, is anything butboring! Cabbage and carrot, a classic combination, are transformed into an incredible explosion of flavours and textures. The secret? A delicious, lemony tahini dressing that brings everything together beautifully.
Ingredients
- 800 grams finely shredded cabbage
- 1 small red onion finely chopped
- ½ cup finely chopped parsley
- 1 large carrot coarsely grated
- 2 Tbsp sesame seeds
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ½ cup pomegranate seeds
- For the dressing
- 2 Tbsp raw tahini
- 2 Tbsp honey
- ⅓ cup olive oil
- 5 Tbsp fresh lemon juice
- ½ Tbsp apple cider vinegar
- Salt and plenty of freshly ground black pepper
Instructions
- Add all the dressing ingredients to a jar with a lid. Close tightly and shake well until thoroughly combined.
- Place the cabbage, onion, parsley, carrot, sesame seeds, most of the sunflower and pumpkin seeds, and half of the pomegranate seeds in a large bowl. Pour over most of the dressing, reserving a little for serving.
- Wearing gloves, mix everything very well, making sure the dressing coats all the vegetables. Taste and add more salt or pepper if needed.
- Leave the salad to sit for 30 minutes. Give it another good toss before serving.
- Transfer to a serving bowl and sprinkle with the remaining pumpkin seeds, sunflower seeds and pomegranate seeds. Drizzle with the remaining dressing and serve.