Riverford Wicked Leeks
Toasted seed and tahini slaw recipe image

Print Toasted seed and tahini slaw

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 & tough ribs removed, leaves very finely shredded
  • 2 carrots, peeled & coarsely grated
  • 1 small or ½ large onion (red or white), very finely sliced
  • Salt & pepper


  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.
  2. Add the cabbage, carrot, onion and toasted seeds, season and toss gently to combine.
  3. Season to taste and add a good swirl of cream or crème fraîche if you fancy.

Cooks notes

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