Rainbow Persian Coleslaw
A tangy, brightly coloured, plant-based coleslaw with a gorgeous sumac and tahini Persian dressing. This salad is totally moreish and is perfect to serve at a BBQ or with a simple roast chicken, poached salmon, lamb or falafel. You will wow your guests with this salad, and they will all be asking for the recipe!
Enjoy eating at all the colours of the rainbow in one meal, and let all those glorious polyphenols boost up your gut microbiome and support your hormones. The tahini and pumpkin seeds also provide plenty of calcium and zinc to support strong bones and a robust immune system. Ginger is antimicrobial and helps settle the tummy. Suitable for all ages from 3 years plus.
Get our lovely Healthy Bites newsletter!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket!
Rainbow Persian Coleslaw
Ingredients
Salad Base
- 0.5 Red Cabbage
- 4 Carrots
- 1 Bell Pepper (1 full size or 3 mini peppers, mixed colours)
- 100 g Sugar Snap Peas
- 5 tsp Ginger (fresh, finely chopped)
- 4 tbsp Pumpkin Seeds
Dressing
- 4 tbsp Tahini (light)
- 2 Lime (or lemons, juice only)
- 2 tbsp Sesame Oil
- 3 tsp Sumac (powder)
- 2 tsp Maple Syrup
- 1 pinch Sea Salt
- 125 ml Water
Instructions
Salad Base
- Take off the outer leaves of the cabbage and very finely slice the inner leaves (the finer the better).
- Then top and tail, peel and grate the carrots using a course holed grater. You can use the grater function with your food processor if you have one to speed this up.
- Slice the snap peas lengthways.
- De-seed and slice the peppers finely.
- Peel the ginger with the back of a teaspoon and finely dice.
- Put all the ingredients in a large salad bowl and add the pumpkin seeds.
Dressing
- Use a stick blender or mini food processor to make the dressing. Place all the ingredients into the mini food processor except for the water and whizz up for 30 seconds.
- Then slowly add in the water one tablespoon at a time, until it is a lovely thick and creamy consistency.
- Then pour the dressing onto the salad and stir through gently until the vegetables are covered evenly with the dressing.
Notes
- Sesame-free – swap tahini for cashew nut butter or sunflower seed butter and the sesame oil for light olive oil.
- Low-histamine – To lower the histamine further, switch the lime juice to tamarind paste.
- This salad stores in the fridge for 48 hours, but it is better eaten fresh
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
Responses