Pic of Toasted seed and tahini slaw

Toasted seed and tahini slaw

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Toasted seed and tahini slaw

Side Serves 4 10 min
Mixed toasted seeds add extra crunch, flavour and nutrients to coleslaw. You needn't stick to cabbage and carrots – try grating any other root veg you have in your box. This one's good served with chicken wings and potato wedges.


  • 4 tbsp mixed seeds (eg. sunflower, sesame, pumpkin, linseed)
  • 4 tbsp plain yoghurt
  • 1 garlic clove, crushed or grated
  • 1 tbsp light tahini (sesame) paste
  • juice of 1 lemon
  • ½ Savoy cabbage, core and tough ribs removed, leaves very finely shredded
  • 2 carrots, peeled and coarsely grated
  • 1 small or ½ large onion (red or white), very finely sliced
  • salt and pepper
Image of Toasted seed and tahini slaw


Prep time: 10 min
  • Step 1

    Toast the mixed seeds in a dry frying pan for 1–2 minutes over a medium heat, until fragrant. Mix the yoghurt, garlic, tahini and lemon juice in a large bowl.
  • Step 2

    Add the cabbage, carrot, onion and toasted seeds, season and toss gently to combine.
  • Step 3

    Season to taste and add a good swirl of cream or crème fraîche if you fancy.

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