This Asian inspired coleslaw is dressed with a tahini and coconut sauce flavoured with tamari instead of the usual mayonnaise.
I really love raw carrots and cabbage, but have never been a massive coleslaw fan, because the sauce is always so creamy in a really unpleasant cheap mayonnaise way. I saw a similar recipe to this in one of those healthy cook books that came free with a magazine absolutely ages ago. I’ve got a stack of these at home and flick through them every now and again. It inspired me to create my own version; a perfect salad for a summer BBQ.
I had a portion of this today, served as above with one of my Thai Turkey Burgers done on the griddle pan, with a spinach and cucumber salad. I’ll probably eat the left-overs tomorrow with some more spinach, and the tin of emergency tuna which I know is lurking in my desk draw.
- 4 medium carrots, grated
- A small purple cabbage, thinly sliced
- 4 tablespoons of coconut milk
- 1 tablespoon of tahini
- 1 tablespoon of tamari (wheat-free soy sauce)
- lemon juice
- To serve: sesame seeds, fresh basil, coriander to top
- Whisk together the coconut milk, tamari, tahini and lemon juice. Combine with the carrots and cabbage, and top with the sesame seeds and herbs.