Healthy coleslaw with tahini & yoghurt dressing

Prep 30 mins | Serves 8 as a side dish

12 cup currants
14 savoy cabbage, trimmed and finely shredded
14 red cabbage, trimmed and finely shredded
2 carrots, peeled and coarsely grated
1 red onion, finely chopped
12 cup flat-leaf parsley, chopped
12 cup coriander leaves, chopped
13 cup toasted salad seed mix

Tahini yoghurt dressing
13 cup thick Greek-style yoghurt
13 cup whole egg mayonnaise
13 cup tahini dip*
2 tbs orange juice

* Tahini dip is available from the supermarket fridge. It’s a smooth mild tasting mixture of pure tahini and lemon juice. Substitute with 13 cup hommus dip if preferred.

Step 1 Place currants in a small heatproof bowl. Cover with water and microwave on high for 1 minute. Set aside.

Step 2 Place savoy and red cabbage, carrots, onion, parsley, coriander and salad seed mix in a large bowl. Drain currants and add to mixture.

Step 3 To make dressing, combine yoghurt, mayonnaise, tahini and orange juice in a bowl. Season with salt and pepper to taste. Whisk well to combine. Drizzle dressing over coleslaw mixture. Toss until well combined, spoon into a serving bowl and serve.

Good for you ... Red Cabbage
Red Cabbage

An excellent source of vitamin C, which helps us absorb iron from food.

Provides dietary fibre which helps the intestine function normally.