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Tahini coleslaw
- Published: 8 Dec 21
- Updated: 18 Mar 24
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.
![Tahini coleslaw](https://www.deliciousmagazine.co.uk/wp-content/uploads/2021/11/COLESLAW-960-768x960.jpg)
For a side dish with extra zing, try our miso and ginger coleslaw.
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
Method
- Put the cabbage, radishes, onion and parsley in a serving or mixing bowl. Season with salt and toss together to help tenderise the cabbage.
- 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.
- Recipe from December 2021 Issue
Nutrition
- Calories
- 71kcals
- Fat
- 3.6g (0.9g saturated)
- Protein
- 3.3g
- Carbohydrates
- 5.3g (5g sugars)
- Fibre
- 2.4g
- Salt
- 0.1g
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