Serves: 8

I’m not a huge fan of salads drenched in mayonnaise dressing, so I replaced it with a tahini dressing and use only enough to lightly coat the salad. It’s delicious on its own, or you could serve it with salmon, meat or poultry. I love it with chopped boiled eggs, which complement the tahini.

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Ingredients

Name: Chinese leaf and apple slaw with tahini and honey dressing
Prep time: 20 min
Yield: 8
Ingredients: 1 Chinese leaf cabbage, thinly sliced 3 carrots peeled, and thinly sliced (julienne) 2 Royal Gala apples (or Pink Lady or Braeburn) cored and cut into matchstick-sized pieces 100g pecans, broken in half Small handful of fresh chopped dill, (optional) 4 tbsp water (approx) 6 tbsp tahini 1 tsp lemon juice 1 tbsp honey Sea salt Cracked black pepper to taste 1tsp sesame seeds, toasted

1 Chinese leaf cabbage, thinly sliced

3 carrots peeled, and thinly sliced (julienne)

2 Royal Gala apples (or Pink Lady or Braeburn) cored and cut into matchstick-sized pieces

100g pecans, broken in half

Small handful of fresh chopped dill, (optional)

4 tbsp water (approx)

6 tbsp tahini

1 tsp lemon juice

1 tbsp honey

Sea salt

Cracked black pepper to taste

1tsp sesame seeds, toasted