A couple of weeks ago I took a trip to my favourite green grocers and picked up some of the seasons best produce including red cabbage, carrots and russet apples. Every so often I get a random craving for coleslaw, so when I looked in the fridge and saw those ingredients I decided to try making my own with a tahini twist…

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Autumn Tahini Slaw (high raw, vegan, gluten free, paleo friendly, makes 3 – 4 servings)

  • 1/2 red cabbage
  • 2 carrots
  • 1 apple (I used a seasonal russet apple)
  • 1/4 cup dried cranberries
  • 1/4 – 1/2 cup of fresh chopped parsley
  • 3 tbsp of tahini (sesame seed paste)
  • 2 tbsp of raw apple cider vinegar or juice from half a lemon

Grate or finely chop the cabbage, carrots and apple (I used a food processor grating attachment for speed). Transfer to a large bowl and add the dried cranberries. In a separate bowl mix together the tahini and apple cider vinegar or lemon juice using a little water if needed until it reaches the consistency of single cream. Pour over the grated veg, apple and cranberries and mix until well combined. Add the chopped parsley and gently mix. Serve! Will keep in a covered container in the fridge for 3 days.

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This slaw is not only a beautiful colour bejewelled with those sparkling cranberries, but has a delicious sweet and nutty flavour.

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I ate this paired with a salad and white beans and then chickpeas. I also had it in a wrap with some tofu, so delicious!

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It would also be just as good as an accompaniment to some chicken.

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As well as tasting good, this is super healthy. It is full of antioxidants, enzymes and fibre from the brightly coloured raw veggies, probiotics from the raw apple cider vinegar and healthy fats and minerals from the tahini. Enjoy a nice big portion, sit back and polish your healthy halo ;-)

Are you a coleslaw fan? How do you like to eat it?