Gentle
Carrot, Cabbage & Tahini Slaw
A crunchy, make-ahead slaw that gets better as it sits. Tahini and lemon do the heavy lifting. Good alongside almost anything, or as a base you build on all week.
Active 20 min
04
Ingredients
4 cupsred cabbage
3carrots
3spring onions
0.5 cupflat-leaf parsley
3 tbsptahini
1lemon
1 tspmaple syrup
1 tbspolive oil
2 tbsppepitas
0.5 tspsalt
Personal Notes
Built to use up the rest of a cabbage and a bag of carrots. The slaw softens and mellows overnight, so it is arguably better on day two. Salt the cabbage first if you have ten minutes as it makes the texture less squeaky and more tender.
Cook this too
Shares ingredients with this recipe — plan two meals from one shop.
Storing leftovers
Keeps in the fridge for up to 4 days, dressed. It softens as it sits and is often better the next day. The seeds lose their crunch once mixed in, so keep them separate and scatter just before eating if you want maximum crunch.