Growing up I really disliked cole slaw. It always was swimming in mayo and for some unknown reason there were always raisins. Soggy raisin! I like raisins but not in a cole slaw!
Over the last few years I have started to enjoy slaw again, mainly because I make my own. I never (EVER) add raisins and I always swop out the mayo for yoghurt, tahini or a simple lemon and olive dressing. There are so many crunchy vegetables you can add – sugar snap peas, carrots, fennel, apple – as well as other tasty toppings like sesame seeds and sprouts
Recently, a tahini dressing has become my favourite thing to add to a slaw. It gives a delicious creamy taste and texture without adding the usual processed, extremely unhealthy mayo. Coupled with a crunchy green apple it a delicious and fresh! This slaw works well as a side but if you add some chicken it can definitely hold its own as meal.
Quick tip: A great way to get the dressing properly incorporated into a salad, is to first add a bit of dressing to the bowl and swirl it around. Add part of the salad and use a salad spoon to mix it all around. Add the rest of the salad and the remaining dressing and give a final mix. This stops the top of the salad from being drenched in dressing and the bottom dry and lacking.
Apple Slaw with Tahini Dressing
Serves 4 (as a side)
- 2.5 Tbsp tahini
- 1 lemon, juiced
- 2 tsp olive oil
- 1 tsp honey
- Salt and pepper
- 250g finely sliced white and red cabbage
- 1 carrot thinly sliced (I used a vegetable peeler)
- 1 spring onion, thinly sliced
- 1 green apple, cut into match sticks
- A small handful of sprouts
- 2 Tbsp sesame seeds, toasted
- Add the slaw ingredients to a large bowl and combine with the dressing (See Quick tip above)
- Sprinkle the sesame seeds over the top and serve