An overhead view of a vibrant bowl of swede and apple winter slaw on a colourful background

Swede, apple and tahini ‘slaw

Name: Swede, apple and tahini ‘slaw
Prep time: 25 min
Total time: 25 min
Yield: Serves 4 as a side
Ingredients: 1 small or ½ large swede; 2 carrots (about 150g); 1 apple; 3 tbsp tahini; Juice 1 lemon; 1 tsp clear honey; 3 tbsp extra-virgin olive oil; 10g dill, chopped

Portion size: Serves 4 as a side
Hands-on time 25 min
Difficulty: easy

Dairy-free

Gluten-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Did you know you can eat swede raw? It’s a crisp vegetable with a peppery flavour that works great shredded in slaws or remoulade, just like celeriac or cabbage. Here, we’ve combined nutty tahini and fresh dill for a top-notch dressing and some apple slices for sweetness. It’s a great ‘slaw recipe for the winter months.

Discover more delicious ways to use up an open jar of tahini.

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Ingredients

1 small or ½ large swede
2 carrots (about 150g)
1 apple
3 tbsp tahini
Juice 1 lemon
1 tsp clear honey
3 tbsp extra-virgin olive oil
10g dill, chopped

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Method

Cut the swede and carrots into matchsticks or coarsely grate them in a food processor or with a box grater. Core and thinly slice the apple. Put them all in a large bowl.
Put the tahini, lemon juice, honey, oil and a good pinch of salt and pepper in a jug with 2 tbsp ice-cold water and whisk together until combined and smooth. Pour this over the chopped veg and add the dill. Stir everything together until evenly coated.