Toasted Seed and Tahini Slaw

Name: Toasted Seed and Tahini Slaw
Yield: Serves 4–6 as a side
Ingredients: 4 tbsp mixed seeds (e.g. sunflower, sesame, pumpkin, linseed); 1 small or ½ larger onion (red or white), very finely sliced; 4 tbsp plain yoghurt; salt and black pepper; 2 carrots, peeled and coarsely grated; juice of 1 lemon; ½ Savoy cabbage, core and tough ribs removed, leaves very finely shredded; 1 tbsp light tahini (sesame) paste; 1 garlic clove, crushed or grated

Preparation info

Serves
4–6
as a side

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

Mixed toasted seeds add extra crunch, flavour and nutrients to coleslaw. You needn’t stick to cabbage and carrots – try grating any other root veg you have in your box. This one’s good served with chicken wings and potato wedges.

Ingredients

4 tbsp mixed seeds (e.g. sunflower, sesame, pumpkin, linseed)
4 tbsp plain yoghu

Side dish
Vegetarian
Gluten-free

Method

Toast the mixed seeds in a dry frying pan for 1–2 minutes over a medium heat, until fragrant.

Mix the yoghurt, garlic, tahini and lemon juice in a large bowl.

Add the cabbage, carrot, onion and toasted seeds, season with salt and pepper and toss gently to combine.