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Chinese leaf and apple slaw with tahini and honey dressing

A healthier slaw made with tahini instead of mayonnaise dressing. You'll never look back.

September 7, 2017 12:55
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1 min read

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. 

Find out more here.

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