Yogurt Tahini Coleslaw

We can definitely feel Spring in the air this week! Shake out of your winter hibernation and switch up your lunch with our fresh and crunchy coleslaw. . .
Serves 4 as a side
  • 1 small head red cabbage, halved and finely shredded (you could use a mandolin for this)
  • 1 small head white cabbage, halved and finely shredded (you could use a mandolin for this) 2 apples, grated (leave the skin on for extra texture & goodness)
  • 2 carrots, either grated or spiralised
  • 3 spring onions, finely sliced
  • 2 handful cashews nuts
  • 2 tbsp chopped flat leaf parsley
  • 4 tbsp greek yogurt
  • 1 1⁄2 tbsp. tahini
  • 1 small crushed garlic clove
  • 1 tsp freshly grated ginger Zest & juice of 1 lemon
  • 2 tsp runny honey
  • Pinch chilli flakes
  • A good grind of salt & pepper
  • Prepare all the veg, drizzle over the lemon juice & set to one side.
  • Over a medium-high heat, toast the cashew nuts until golden brown. Roughly chop when cooled.
  • Put the yogurt, tahini, garlic, ginger, honey, chilli & seasoning into a bowl and combine thoroughly. Tahini tends to thicken things, so add a little water to loosen it if necessary.
  • Pour the dressing over the shredded veg, making sure everything is fully coated (hands work best for this!).
  • Fold in the chopped parsley and serve with the topping of crunchy, toasty cashews (always add these just before you eat to prevent them softening!)

The flavours in the dressing develop beautifully, making the slaw last well in the fridge and as an ideal side for a supper dish too.

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