Roasted Sesame Winter Slaw
2 cups each shredded Savoy cabbage, purple cabbage, kale
2 cups shredded carrots
2 spring onions
1 cup chopped flat-leaf parsley
½ cup sesame seeds
Tahini Cream Dressing with Orange
Makes 1 cup
2 Tbsp olive oil
3 Tbsp lemon juice
1 Tbsp honey
⅓ cup tahini
½ cup water
salt to taste
Zest of 1 organic orange
1 Wash and shred the cabbage and kale as finely as possible (you can use a food processor attachment for this if you like). Place in a large bowl.
2 Shred the carrots either with a food processor or on a box grater. Add to the cabbage.
3 Finely slice the scallions into rings. Wash and chop the parsley. Add to the bowl.
4 Whisk dressing ingredients together. Add water to thin to desired consistency.
5 Roast sesame seeds in a dry skillet until they begin to pop. Remove from heat immediately. Pour over salad ingredients.
6 Toss everything in the bowl together and serve. Pour dressing on only after the salad has been plated
7 Garnish with extra parsley and sesame seeds.
***Salad (without dressing) will keep in the fridge for at least two days.***