Though this recipe is nothing like the plain old veggie sticks you’ve been told to eat a thousand times before, you gain all the nutritional benefits of raw goodness, and prep time is minimal. This dish makes a great lunch on it’s own, or is a welcome addition to any BBQ. Make extra and store leftovers in a container for the rest of the week – you’ll be amazed at how many dishes this compliments!
- 1/2 fresh white cabbage
- 3 carrots
- 1 large zucchini
- 1/4 cup fresh mint leaves
- 1/3 cup tahini (sesame paste)
- 1/2 lemon
- 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.