Vegan Coleslaw
Vegan Coleslaw made with a garlic tahini dressing. The addition of toasted seeds makes it really healthy, as well as giving a satisfying crunch.
Serving 4
½ green cabbage, finely sliced
½ onion, finely sliced
1 carrot, grated
200g tin pineapple, chopped small (optional)
2 cloves garlic, crushed
2 tbls light tahini
juice of half a lemon
4 tbls pumpkin seeds
1 tbls light soy sauce
salt
hot water
2 tsp minced red chilli
4 tbls cashew nuts
Put the garlic, tahini, chili and a little salt into a bowl. Add hot water a little at a time, stirring until you get a nice thick dressing consistancy - neither too runny nor too stiff. Stir in the lemon juice. Sometimes when you add the lemon juice it might look all curdly. Don't worry. Just keep stirring, and it'll come right in a minute.
Add the cabbage, carrot, onion and pineapple. Stir well to coat the veg in the dressing.
Meanwhile dry fry the cashews and seeds in a wok over a high light until blackening. Shake in the soy sauce, and continue to stir as it evaporates.
Serve large dollops of the salad with scattered nuts and seeds on top. They may go soggy if stirred into the salad.
Excellent with fresh crusty bread.