Zesty Slaw with Tahini Lime Dressing

ColeslawZesty Slaw

This is a great accompaniment to Mexican dishes or burgers.  You can make it in advance and store in the fridge.


Serves 4

Prep time 20min

1/3 cup lime juice
1/3 cup flax seed oil
1 tsp tahini
1 tsp whole grain mustard
1 clove garlic, crushed
2 tsp sweet chilli sauce

2 cups cabbage
2 carrots
2 small beets
1/2 cup parsley or coriander
1/2 cup lentil sprouts
1/4 cup pumpkin seeded
1/4 cup sunflower seeds

In a blender or food processor place all the dressing ingredients and blend well. Finely slice cabbage and then grate carrot and beets and place in serving dish. Finely chop parsley, and add to bowl along with sprouts and seeds. Pour over dressing and mix well. This will keep in the fridge for a day or so and can be made in advance.

Mains · Recipes · Snacks and starters

Keen Green Dressing

Green Goddess dressing While trying to think of a name for this recipe my time working at Scott Base in Antarctica came to mind, the buildings there are a very similar colour and carried the iconic paint chart name of  ‘Chelsea Cucumber’. After a day out in the “harsh continent” they were always a comforting site, appearing over the horizon in radiant green.  I reckon this dressing tastes a whole lot better than paint does though (not that I eat paint a lot), and the tahini in it will give you a great hit of calcium for them bones.


¾ cup cucumber chopped

1 tbsp tahini

1 spring onion, sliced

Juice of 5 lemons

2 gerkins, sliced

1 tsp wasabi

¼ cup avocado oil (or flaxseed)

¼ cup apple cider vinegar

Blend all ingredients together in food processor or with immersion blender. Serve drizzled over fresh salad or on avocado toast,  it will keep in the fridge for a few days, just give it a good shake before using.

scott bae