Rainbow slaw (v, df, gf)

I have a spiralizer obsession at the moment if you haven’t noticed yet. I spiralizer absolut everything as you can see in this salad. But don’t worry, you can make the salad even without the spiralizer. This vibrant salad does not only look pretty, it also tastes delicious and is packed with tons of nutrients. Serve it as an appetiser or main dish combined with grilled meat, tofu, fish, or tempeh. The dressing combines asian flavours with a creamy nutty tahini and complements the freshness of the vegetables perfectly. 

Cabbage is a low-calorie, yet nutrient dense food providing an excellent source of many nutrients such as vitamin  C, potassium, folic acid, vitamin B6, calcium..the list goes on and on. The most important compounds found in cabbage are the phytochemical called glucosinolate which are known to reduce the risks of cancer (also found in broccoli, Brussels sprouts, and cauliflower). 

Rainbow slaw 

1/4 red cabbage

2 big carrots

1 big or 2 small zucchini

1 red bell pepper

1 yellow bell pepper

2 spring onions

1 small bunch cilantro

1 tbsp black sesame seeds

1 tbsp hemp hearts


for the dressing

1/4 cup tahini

2 tbsp soy sauce

juice of one lime

1 thumb size piece of ginger, minced

2 garlic cloves, minced

1 tsp sriracha

1 tbsp tamarinde paste

1 tbsp maple syrup

1/4 cup hot water

to make the slaw spiralize the vegetables or chop them very thinly, the cabbage should be thinly chopped or shredded

combine dressing ingredients and add hot water to thin it out and emulsify the tahini 

add shredded/spiralized vegetable (except spring onion and cilantro) into a big bowl and add the dressing, toss to combine (add more soy sauce for seasoning)

place onto nice plates and add chopped spring onions and cilantro, sesame seeds and hemp seeds on top 


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