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.
Enjoy eating at all the colours of the rainbow in one meal, and let all those glorious polyphenols boost up your gut microbiome. The tahini and pumpkin seeds also add lots of lovely calcium and zinc for strong bones and robust immunity. The ginger is antimicrobial and good for settling the tummy. Suitable for all ages from 3 years plus.
Ingredients
Salad Base
- 0.5 Red Cabbage
- 4 Carrots
- 4 Mini Peppers ( or 2 full size, mixed colours)
- 100 g Sugar Snap Peas
- 5 thumbs Fresh Ginger
- 4 tbsp Pumpkin Seeds
Dressing
- 4 tbsp Light Tahini
- 2 Limes (or lemons)
- 2 tbsp Sesame Oil
- 3 tsp Sumac Powder
- 2 tsp Maple Syrup
- 1 pinch Sea Salt
- 125 ml Water
Units
Instructions
Salad Base
- Take off the outer leaves of the cabbage and finely slice the inner leaves.
- Then top and tail, peel and grate the carrots using a course holed grater.
- Slice the snap peas length ways.
- De-seed and slice the peppers finely.
- Peel the ginger with the back of a teaspoon and finely dice and add the pumpkin seeds.
- Peel the ginger with the back of a teaspoon and finely dice 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 creamy consistency.
- Then pour the dressing onto the salad and stir through gently until the vegetables are covered evenly in the dressing.
Recipe Notes
- Stores in the fridge for 48 hours, but better eaten fresh.
- Sesame free – swap tahini for cashew nut butter or sunflower seed butter and sesame oil for light olive oil.
