Coleslaw with Tahini Dressing

I like this variation on the old fashioned mayonnaise based coleslaw. The tahini gives it a touch of the Middle East and brings a more exotic feel to the coleslaw. In addition, the incorporation of the red cabbage brings a more colorful look to the old white and orange color coleslaw. With all the nuts and seeds not a salad to eat when you are on a diet. But definitely worth splurging out on once in a while.

Servings: 3-4

Ingredients

• (350g) Chinese cabbage, finely shredded
• 1/4 small (350g) red cabbage, finely shredded
• 1/2 red capsicum, thinly sliced
• 1/2 yellow capsicum, thinly sliced
• 1 medium carrot, grated
• 3 green onions, thinly sliced diagonally
• 2 tablespoons sunflower seeds
• 2 tablespoons cashew nuts

Tahini and Orange Dressing

• 1/4 cup tahini
• 1 tablespoon rice wine vinegar
• 1/2 cup orange juice

Method

1. Combine all the shredded vegetables, green cabbage, red cabbage, capsicum, carrot, green onion and sunflower seeds in a large bowl.
2. Make the Tahini and orange dressing by whisking the tahini, vinegar and orange juice together in a small bowl. Season with salt and pepper.
3. Add dressing to cabbage mixture and toss to combine.
4. Arrange coleslaw on a serving platter and decorate with the cashew nuts.

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