Raw Vegan Tahini Slaw Recipe
Nothing like a wholesome, nourishing vegetable bowl after a season of too many cocktails, parties and late nights. Designed by our friend Sal aka The Fit Foodie – www.thefitfoodie.com.au, this recipe bursts with Methionine – an amino acid which aids liver detoxification.
1/2 fresh white cabbage
1 large zucchini
1/4 cup fresh mint leaves
1/3 cup tahini (sesame paste)
2-4 tbsp water
1 tsp himalayan sea salt flakes
freshly ground black pepper
2 tbsp chia seeds
Begin by making the dressing. Add tahini, salt, pepper and juice from lemon, then mix in a large bowl until well combined.
Add a little water to ensure the liquid is a thick dressing consistency, rather than a paste.
Using a large sharp knife, cut the core from the cabbage and thinly slice, then add to the bowl.
Next, using a julienne peeler, grater or vegetable peeler, shred the carrot and zucchini however you prefer – I used a veggie peeler to create ‘ribbons’. Add these to the bowl.
Course chop mint leaves and add these to the mix.
Mix the whole bowl together, coating the slaw evenly in the tahini dressing.
Serve with a sprinkle of chia seeds.
Add a handful of sultanas for a delicious sweet surprise, and top with chopped walnuts for great omega 3s.