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For the salad:

100g Shredded white cabbage

100g Shredded red cabbage

100g Carrot julienne

Salted peanuts


Salt and pepper to taste

For the dressing:

60ml Water

60ml Soy sauce

4 tbsp Med Cuisine Organic Garlic Tahini

1 tbsp Lime juice

1 tbsp Rice vinegar

1 tbsp Maple syrup

1 tbsp Grated ginger

Chilly flakes (if you fancy) 


To make the dressing, place all ingredients in a bowl and mix well using a whisk – don’t worry, it is quite a liquid dressing.

On a separate bowl, place both shredded white and red cabbage and carrot julienne.

Pour the dressing over it and mix well. Allow it to sit aside for a bit so it softens.

After about 15 minutes, season it to taste with salt and cracked black pepper.

Transfer into a serving dish and garnish with salted peanuts and picked coriander.

When serving you can drizzle a little extra Medcuisine Organic Garlic Tahini or some more of the dressing to give it a little oomph.

Enjoy this perfect dish 🙂



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