Slaw Salad with Garlic Tahini
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Time to read 1 min
Recipes / Sides & Mezze
Slaw Salad with Garlic Tahini
Crisp cabbage and carrot meet a creamy, savoury dressing built on Med Cuisine Organic Garlic Tahini, soy sauce, lime and fresh ginger. A short rest softens the vegetables just enough, while salted peanuts and coriander bring crunch and freshness to every forkful.
⏰ Prep 20 Min 🔥 Cook 0 Min Serves 3 Vegan
The Recipe
Crunchy Garlic Tahini Slaw
Ingredients
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100g white cabbage, finely shredded
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100g red cabbage, finely shredded
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100g carrot, cut into fine matchsticks
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Salt and black pepper, to taste
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Salted peanuts, to garnish
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Fresh coriander, to garnish
For the Garlic Tahini Dressing
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60ml water
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60ml soy sauce
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1 tbsp lime juice
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1 tbsp rice vinegar
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1 tbsp maple syrup
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1 tbsp fresh ginger, finely grated
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Chilli flakes, to taste (optional)
Method
1
Whisk. Combine the water, soy sauce, garlic tahini, lime juice, rice vinegar, maple syrup and ginger in a bowl. Add chilli flakes if using, then whisk until smooth.
2
Combine. Add the white cabbage, red cabbage and carrot to a large bowl and toss together.
3
Dress. Pour over enough dressing to coat the vegetables evenly, then toss thoroughly.
4
Rest. Leave the slaw for 15 minutes so the cabbage softens slightly and absorbs the dressing.
5
Finish. Taste and season with salt and black pepper, then scatter over the salted peanuts and coriander. Serve with any remaining dressing on the side.
🌿 Med Cuisine Tip: Give the dressed slaw the full 15 minutes to soften, but add the peanuts only at the last moment so they stay crisp. If the dressing thickens while standing, loosen it with a splash of water before serving.
Made with One Med Cuisine Staple
Organic Garlic Tahini gives this slaw its creamy body, roasted-garlic depth and rich sesame finish in a single spoonful.
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