Rainbow Slaw with Lemon Garlic Tahini Dressing
A stunning rainbow slaw with a fresh dressing, ready in 10 minutes!
Servings: 8
Equipment
- This is an affiliate link.Food processor
Ingredients
For the rainbow slaw
- 1/2 small white cabbage core removed
- 1 large red pepper
- 2 apples
- 1 beet
- 1 small red onion
- 1 large carrot
- a large bunch cilantro/coriander chopped
For the lemon garlic tahini dressing
- ⅓ cup/85 ml This is an affiliate link.tahini paste
- 1 tbsp This is an affiliate link.olive oil
- 1 garlic clove crushed
- 1 lemon juice of
- 4-5 tbsp cold water
- salt to taste
- black sesame seeds optional
Instructions
- Fit your food processor with a slicing blade and cut cabbage and red pepper using it.
- Wash and scrub all the vegetables well but do not peel. Remove the ends from beets and carrots. Then switch to a large grating blade and process the rest of the vegetables. Alternatively you can use a sharp knife to cut the cabbage and red pepper and a vegetable grater for the rest.
- Chop cilantro and combine all vegetables in a large bowl.
- In a jam jar combine all the dressing ingredients but the water and shake vigorously to combine. Add water 2 tbsp at a time to achieve a desired consistency.
- Add half of the lemon garlic tahini dressing to the slaw and toss gently to coat. Salt to taste. Sprinkle with sesame seeds. (Keep the remaining dressing in a fridge for another use.)
Nutrition
Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 320mg | Potassium: 320mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1833IU | Vitamin C: 52mg | Calcium: 53mg | Iron: 1mg