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Crunchy Coleslaw with Tahini and Lime Dressing

June 14, 2015 by Sara 3 Comments

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’.

crunchy coleslaw with tahini and lime dressing

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.

tahini and lime dressing

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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.

 

 

Crunchy Coleslaw with Tahini and Lime Dressing
 
Print
Cook time
20 mins
Total time
20 mins
 
This fresh, crunchy coleslaw has the added benefit of a delicious and healthy dressing instead of the usual mayonnaise .
Author: Sara
Recipe type: Crunchy Coleslaw with tahini and lime dressing
Cuisine: Salads
Serves: 8 generous portions.
Ingredients
  • 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.
Instructions
  1. Shred the cabbage in the food processor (or finely slice it if you don't have one)
  2. Change the blade to grate the carrots (or just use a hand grater)
  3. Thinly slice the apples with the skins on.
  4. In a large bowl, thoroughly mix together the prepared vegetables and trickle over half of the lemon juice, to prevent browning.
  5. Combine the dressing ingredients together in mixing jug this is super quick with a blender stick, otherwise a small whisk will do.
  6. Taste the dressing, if required you can add a little honey or salt to taste,
  7. Spoon the dressing over the coleslaw, and work it in thoroughly. This is best done with clean hands!
  8. This will Keep in the fridge in an airtight box for up to 3 days.
3.3.3077

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Comments

  1. karen says

    July 21, 2015 at 11:41 am

    oh wow, this looks so darn good…going to try this. Stopping by from #TuesdaysTable

    Reply
  2. Nicole says

    June 22, 2015 at 3:57 pm

    Wow, tahini and lime dressing for coleslaw is something I would not have thought of but it sounds great! Coleslaw is one of those foods that reminds me of my childhood but I don’t think I had it like this! I’m going to pin to try. Thanks for sharing with us at the #HomeMattersParty this week. Hope to see you again this Friday!

    Reply

Trackbacks

  1. Chinese Style Pork Spare Ribs - Whole Food Home says:
    June 29, 2016 at 12:09 pm

    […] Of course spare ribs are a must at summer barbecues and are just prefect when served with a baked potato with homemade crunchy coleslaw!  […]

    Reply

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Hi, I’m Sara

Welcome to Whole Food Home where I'll be sharing whole food, homemade recipes with a few all important healthy treats too to make every day seem special. And watch out for my DIY natural beauty tips and easy gift ideas - all pure and simple.
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