I’m a sucker for a coleslaw – as long as it’s a healthy one; no mayo for me! Okay, so I love the mayo ones with sunflower seeds, but… I think it kind of defeats the purpose of eating healthy cabbage, to load it up with mayo.
So this recipe has no mayo, but it is still creamy and loaded with flavour. I made some and ate it for leftovers for days, and enjoyed it every time.
What you need:
- 2 Tbsp apple cider vinegar
- 2 Tbsp seasoned rice vinegar
- 1/4 cup maple syrup
- 1 large orange, freshly squeezed
- 4-5 Tbsp Tahini
- 1 tsp freshly ground black pepper
- 1 tsp chili powder or 1/2 tsp cayenne (used a freshly ground dried guajillo pepper)
- 1 Tbsp cumin powder
- 1 tsp coriander
- 1/4 tsp salt
- 1 medium head of green cabbage, chopped into thin strips
- 1/ small sweet onion, chopped
- 1/4 cup sesame seeds, black and/or white
- 1/4 cup pumpkin seeds
What you do:
- Combine the dressing ingredients, from apple cider vinegar to salt. I find it works best to put the tahini in a bowl, then add a little liquid to make a paste, then a little more liquid, and then the rest of the ingredients.
- Combine the dressing with the cabbage and onion until every bit of cabbage is coated in dressing. Let this sit in the fridge for an hour or two.
- Toast the sesame seeds in a frying pan until they are lightly browned. Crush them with a mortar and pestle or in a grinder; this allows you to digest them better. Toast the pumpkin seeds.
- Serve the salad with some seeds sprinkled over top. Do this at the last minute so the seeds remain crunchy.
I found the recipe here.