White cabbage, kohlrabi, apple & tahini slaw
A sharp, crunchy, pale slaw with tahini instead of mayo
Recipe Meta
Prep
10 mins
Cook
N/A
Serves
6-8 as a side
Difficulty
Easy
Ingredients
For the slaw
- Juice of ½ lemon
- 2 sharp apples, cored
- ½ kohlrabi, peeled and julienned
- ¼ small white cabbage, very finely shredded
- ½ tsp flaky salt
- A handful of flatleaf parsley, leaves picked and very finely chopped
For the tahini dressing
- 60g runny tahini
- Juice of ½ lemon
- 1 tbsp Greek yoghurt
Method
First squeeze the juice of half a lemon into a large bowl. Then cut the apple into fine matchsticks (or grate coarsely) and transfer immediately into the bowl, mixing the fruit through the juice to avoid browning. Add the other vegetables plus the salt and chopped herbs. Toss well and set aside.
Measure the tahini and lemon juice into a small mixing bowl. Whisk together – it will turn into a stiff paste – then add the yoghurt and stir to loosen. Dollop this over the vegetables, then mix thoroughly until well combined. The tahini dressing might initially seem thick, but the moisture of the vegetables will quickly combine to create a slick consistency.
Leave to sit for 15 mins or more. You could consider drizzling over a little more tahini or stirring toasted sesame seeds through the mix.
Image: Stuart Ovenden
