SESAME RED CABBAGE AND CARROT SLAW

SERVES 4

Provides: Other fruit, cruciferous veg, other veg, nuts and seeds, herbs and spices. THIS slaw is cheap, colourful and cruciferocious and it seems to keep for ever. Think of it as a much more flavourful alternative to the typical heavy, mayonnaise covered coleslaw. It’s much better for you! For the dressing:

2 tbsp tahini

2 tbsp rice vinegar 2 tsp blended peeled lemon (see Weekend)

2 tsp date syrup

1 tsp grated fresh ginger

1 tsp white miso paste For the slaw:

300g shredded red cabbage

1 large carrot, grated

12 mangetout, cut diagonally into thin matchsticks

2 spring onions, minced 100g red grapes, halved 2 tbsp chopped fresh coriander (optional)

2 tbsp sesame seeds IN A small bowl, combine all of the dressing ingredients with 2 tbsp water. Stir well to blend and set aside. In a large bowl, combine the cabbage, carrot, mangetout, spring onions, grapes and coriander (if using). Pour on the dressing and toss gently to coat. Taste and adjust the seasoning as desired. Sprinkle with the sesame seeds. Refrigerate, covered, until ready to serve.