Crunchy Seed Coleslaw and Tahini Sauce

Whoever said they do not like cabbage... This fresh coleslaw with the added texture of crunchy tamari seeds is divine. The delicious tahini sauce can be used as a dressing or spread and as a dip for vegetable sticks.

Prep time: 15-20 minutes
  • 1/2 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1 tablespoon tamari or soy sauce
  • 1/2 green or red cabbage, finely shredded about 3 cups
  • 2 carrots, grated
  • 1 large apple, grated
  • juice of 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • Pinch of sea salt

Dry toast (no oil) the seeds in a large fry-pan over a moderate heat. Shake often until they are golden and beginning to pop. Remove into a bowl and sprinkle over the tamari.

Combine the cabbage, carrot and apple in a salad bowl. Add the lemon juice, olive oil and season, tossing to combine.

Sprinkle over the seeds or serve separately. Dress with Tahini Sauce.

For the tahini sauce combine;

  • 4 tablespoons Tahini (sesame seed paste)
  • Juice of 1/2 lemon
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon soy sauce or tamari
  • pinch of curry powder
  • pinch of cayenne (optional)
  • 1 clove garlic, finely chopped
  • Sprig of parsley, chopped
  • Approx. 1/4 cup water to thin

Adjust taste with extra lemon or salt and consistency with water.

 

Tahini is a sesame seed paste similar to peanut butter. It is used extensively in Middle Eastern cooking for flavouring dips and dressings and in sweet foods and desserts such as halva. Sesame seeds are particularly high in calcium, magnesium and iron. Use tahini as a replacement for butter when there is an allergy to dairy products to spread on toast and sandwiches. Tahini is available from most supermarkets and Mediterranean food stores. Use within 6 months of opening.

Note: avoid tahini if there is an allergy to sesame seeds.