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Raw Vegan Tahini Slaw

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



  1. Begin by making the dressing. Add tahini, salt, pepper and juice from lemon, then mix in a large bowl until well combined.
  2. Add a little water to ensure the liquid is a thick dressing consistency, rather than a paste.
  3. Using a large sharp knife, cut the core from the cabbage and thinly slice, then add to the bowl.
  4. 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.
  5. Course chop mint leaves and add these to the mix.
  6. Mix the whole bowl together, coating the slaw evenly in the tahini dressing.
  7. 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.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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