Tahini coleslaw (vegan)
Low FODMAP option, gluten free, dairy free Serves 4 as a side*Cups and measures are in Australian cups and measures. Use ml and gram weights for international accuracy.
Ingredients
For the dressing:
- 75 g (1/4 cup)* tahini (see notes)
- 40 ml (2 tablespoons)* fresh lemon juice
- 20-40 ml (1-2 tablespoons)* toasted sesame oil
- 10-20 ml (1/2 – 1 tablespoon)* maple syrup
- 10-20 g (1/2 – 1 tablespoon) Dijon mustard (check to see it doesn't contain garlic – Maille is garlic free in Australia)
- Freshly cracked pepper and fine salt to taste
- 20-60 ml (1-3 tablespoons) * cold water, to reach your desired consistency
For the coleslaw:
- 200 g red cabbage/mandolined or really finely sliced
- 200 g white common cabbage or radicchio mandolined or finely sliced
- 100-200 g carrot mandolined or very finely sliced
- Extra toasted sesame seed oil and lemon juice to finish
- Handful of toasted sesame seeds to taste
Instructions
To make the dressing:
- Combine all ingredients except the seasoning and water in a mixing bowl. Add the lower amount of toasted sesame oil and maple syrup first, then assess the taste. If you want more of each, add more.
- Once you're happy with the flavour balance, add the seasoning and repeat. Whisk in the water until you reach your desired consistency.
To make the coleslaw:
- Add all the chopped vegetables to a large mixing bowl. Add the dressing, then use your hands to massage it into the salad and disperse it evenly.
- Taste the salad and add more toasted sesame oil, lemon juice and seasoning as necessary. Keeps well in an airtight container in the fridge for a couple of days.
Tried this recipe?Let us know how it was!