Seedy Tahini Coleslaw

seedy tahini coleslaw - trust in kim

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Summer Kick-Slaw

It’s finally summer in Vancouver, for today at least, so that means it’s time to try out new salad recipes.  This one’s got lots of flavour, a great way to up your veggie intake!  Chop it up, pour the dressing on, and stick it in the fridge to munch on with your meals or bring  to a picnic.

I found this recipe in Fast, Fresh and Green by Susie Middleton, and altered it slightly.  The author calls the recipe kick-slaw because the ginger, lime and garlic give it a kick of flavour.  I like the name because coleslaw sounds so boring.  This recipe isn’t boring!

What you need:

1/2 small head of red cabbage

1/2 small head of green cabbage (or just one of either red or green if you prefer)

1 package snow peas, ends cut off, then cut on a sharp diagonal

2 carrots, shredded with a grater, or julienned

1 clove garlic, minced

1 tablespoon grated ginger

1 tablespoon freshly squeezed lime juice

2 tablespoons freshly squeezed orange juice

2 & 1/2 tablespoons hoisin sauce

2 teaspoons soy sauce

1/2 teaspoon sesame oil

1 tablespoon peanut or canola oil

a little chopped cilantro

optional: toasted, crushed sesame seeds

What you do:

1.  Mix the veggies together in a large bowl.

2.  Mix the dressing ingredients together in another bowl and add to the veggies, tossing until combined.  Top with the optional sesame seeds

Voila, easy peasy!