Apple Slaw with Tahini Dressing

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

Apple Slaw

  • 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

  1. Add the slaw ingredients to a large bowl and combine with the dressing (See Quick tip above)
  2. Sprinkle the sesame seeds over the top and serve

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