Asian tahini slaw
This crunchy slaw salad can be enjoyed on its own or accompanied with your choice of protein for a more complete meal. It is the perfect lunch to accompany leftover ‘One tray baked lemon chicken’ or any other protein you have in the fridge. Cabbage, belonging to the Brassica family, is a rich source of antioxidants including anthocyanins and vitamin C, which enhance immune function, skin health, and improve the body’s response to the ageing process. Sesame seeds and tahini are a rich source of calcium for vegetarians, and they’re also plant lignans with anti-cancer and cardiovascular protection properties.
Prep time: 20 minutes
For the salad:
• half a head of finely shredded red cabbage
• half a head of finely shredded Chinese cabbage
• 2 carrots julienned or coarsely grated
• 2 cucumbers julienned
• 1 pack of alfalfa sprouts
• 4 spring onions finely sliced
• 1/2 cup toasted pine nuts
• 2 tablespoons toasted sesame seeds (I like to use black sesame seeds)
• half a bunch of roughly chopped coriander
• 1 cup of bean sprouts
For the dressing:
• 2 tablespoons hulled tahini
• 2 tablespoons tamari sauce or coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoons maple syrup
• 2 teaspoons crushed garlic
• 1 tablespoon crushed ginger
• 2 tablespoons sesame oil
• 2 tablespoons extra virgin olive oil
1. Combine the shredded cabbage, carrots, cucumber, and alfalfa.
2. Sprinkle over the spring onion, toasted pine nut and sesame seeds, coriander and bean sprouts.
3. Stir together all dressing ingredients and pour over the salad mix.
4. Top with leftover shredded lemon chicken or any other leftover protein!