Stuffed in a jacket potato this Tahini Slaw is the ultimate lunch of satisfaction. It’s so quick and easy to prepare and keeps for 3 days in the fridge.
During my vegan catering days, I made a version of this all of the time and used Tesco’s Free From salad cream instead of tahini. I was addicted to it and so were my customers. They say that you can get too much of a good thing and my over indulgence in this crunchy, versatile favourite resulted in a much needed break.
When I returned to the idea of making it again this summer, I wanted to use a substitute to the salad cream which, as fantastic as it is, contains preservatives and is relatively high in fat and sugar. I tried the tahini and vinegar mix with a sense of trepidation, not expecting the results to be on a par with the previous recipe. But fear not, this version is even better with a fraction of the fat and no added sugar.
100g each of white cabbage, carrot and celery
3 pickled gherkins (sainsbury’s own are the best)
3 spring onions
a handful of fresh coriander and parsley
1 tbsp tahini
6 tbsp white wine or cider vinegar
salt and pepper
- Chop or grate the veg into a bowl
- In a separate bowl mix the vinegar, salt and pepper and tahini
- Mix into the veg and add the herbs and mix well