Tahini coleslaw

  • Portion size: Serves 8-10 as part of a buffet
  • Hands-on time 15 min
  • Difficulty: easy
Former head of food, delicious.

Coleslaw with a yogurt and tahini dressing adds a refreshing crunch to a buffet or lunch spread. This easy slaw only needs 15 mins prep.

For a side dish with extra zing, try our miso and ginger coleslaw.

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Ingredients

  • ½ white cabbage, finely sliced
  • 150g radishes, finely sliced
  • 1 white onion, finely sliced
  • Handful parsley, freshly chopped, plus extra to garnish
  • ¼ cucumber, deseeded and chopped
  • Extra-virgin olive oil to drizzle

For the dressing

  • 250g thick natural yogurt
  • 1 heaped tsp sumac, plus extra large pinch to serve
  • 3 tbsp tahini
  • Zest and juice 1 small lemon
  • 1 small garlic clove, crushed
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Method

  1. Put the cabbage, radishes, onion and parsley in a serving or mixing bowl. Season with salt and toss together to help tenderise the cabbage.
  2. Mix all the dressing ingredients in a separate small bowl. Toss the dressing with the veg and the cucumber, then sprinkle with the extra-virgin olive oil, extra parsley and a pinch of sumac to serve.
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  • Nutrition

    • 71kcals Calories
    • 3.6g (0.9g saturated) Fat
    • 3.3g Protein
    • 5.3g (5g sugars) Carbs
    • 2.4g Fibre
    • 0.1g Salt
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