Tahini Ginger Slaw
This slaw has a hint of ginger for warmth while freshness from the crunchy vegetables and apple. If you haven’t got tahini on hand peanut butter could be used in the dressing. It will be different compared to using tahini, and a little extra water may be required to thin the dressing. If taking this route, chopped peanuts could also be used in place of the toasted sesame seeds, but either will work. As with any dressing, the aim is to get a good balance of flavours, always taste and adjust as needed.
Ingredients
- 3 cups (about 300g) thinly sliced green and/or red cabbage
- Half an apple, thinly sliced
- 1 large carrot (about 150g) peeled and grated
- 2 spring onions, finely chopped
- 2 tbsp toasted sesame seeds
Tahini Ginger Dressing
- 4 tbsp tahini or peanut butter
- juice of 1 lime, about 1 ½ tbsp
- 1 tbsp soy sauce or tamari
- 1 tsp toasted sesame oil
- 1-2 tsp sugar or honey
- 2 cm fresh ginger, about 1 ½ tbsp, finely grated
- 1-3 tbsp water
Instructions
- Measure the dressing ingredients into the base of a salad bowl. Use a spoon to combine into smooth paste, adding extra water to thin as needed. The dressing will be thicker than usual but not so thick that it can’t be easily swirled. Check the taste, adding extra soy sauce or sugar if needed.
- Prepare the vegetables and apple. Place into the salad bowl, sprinkle over the sesame seeds and toss to combine. The dressing is on the thicker side so take your time to evenly mix everything together.
- If making this salad ahead of time, add the dressing just prior to serving.