There is nothing like a fresh coleslaw for a nice bit of crunch! This crunchy coleslaw with tahini and lime dressing certainly has that along with the extra benefits of an extremely healthy and delicious dressing – so much better than any old ‘mayo’.
It’s a good idea to make up a batch that you can keep in the fridge for a couple of days. Serve it alongside any meal or topped with a bit of crumbled feta and walnuts for a quick healthy lunch, it adds extra variety and texture a good punch of raw antioxidants.
*This post contains affiliate links*
The tahini and lime dressing has a great balance of creamy and tanginess, it coats the coleslaw with it’s velvety richness and it takes seconds to whizz up with a stick blender. Making this coleslaw is so much easier and quicker if you have a food processor, although it’s perfectly manageable without, and there’s plenty of scope for tweaking the combination of vegetables to include particular requests or seasonal favourites.
- 1 small or half a large white organic cabbage, shredded.
- 4 large organic carrots, grated.
- 2 apples thinly sliced
- The juice of 1 lime and 1 lemon.
- 3 tbsp of tahini.
- 3 tbsp apple cider vinegar.
- ½ tsp ground dried garlic. or one crushed fresh clove.
- Sprinkle of salt.
- Generous handful of broken walnuts.
- Handful of organic raisins.
- Shred the cabbage in the food processor (or finely slice it if you don't have one)
- Change the blade to grate the carrots (or just use a hand grater)
- Thinly slice the apples with the skins on.
- In a large bowl, thoroughly mix together the prepared vegetables and trickle over half of the lemon juice, to prevent browning.
- Combine the dressing ingredients together in mixing jug this is super quick with a blender stick, otherwise a small whisk will do.
- Taste the dressing, if required you can add a little honey or salt to taste,
- Spoon the dressing over the coleslaw, and work it in thoroughly. This is best done with clean hands!
- This will Keep in the fridge in an airtight box for up to 3 days.