Tahini Peanut Carrot Slaw

Tahini Peanut Carrot Slaw

· ¼ small green or red cabbage, very finely sliced

· 4 carrots, peeled & grated/julienned

· 4-5 spring onions, trimmed and sliced into thin rounds

· 1 red pepper, thinly sliced

Peanut-sesame dressing

· 50g chunky peanut butter

· 60g tahini

· 40ml water

· 1 tablespoon lemon juice

· 1 garlic clove, minced

· 1 teaspoon toasted sesame oil

· 1 tablespoon tamari or soy sauce

· 1 tablespoon brown sugar or maple syrup

· 2 teaspoons minced fresh ginger

Prepare the vegetables:

1. This is easier in a food processor than by hand. If using a food processor, shred the cabbage with the slicing disk, then grate the carrots using the grating disk. Or Julienne the carrots using a hand peeler.

2. Cut the pepper into very fine strips and cut the spring onions.

Peanut-sesame dressing

1. Weigh and measure all the ingredients into one bowl and whisk vigorously.

2. Pour enough of the dressing over the vegetables, so they are lightly coated (try not to drown them). Give the slaw a good toss.