Tahini coleslaw

Name: Tahini coleslaw
Prep time: 15 min
Total time: 15 min
Yield: Serves 8-10 as part of a buffet
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

Portion size: Serves 8-10 as part of a buffet
Hands-on time 15 min
Difficulty: easy

Gluten-free

Vegetarian

Jen Bedloe

Former head of food, delicious.

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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

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.