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Spring slaw with miso-tahini dressing

A crisp and tangy side dish filled with goodness
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients
  

  • 1 cup White cabbage shredded finely
  • 1 cup Red (purple) cabbage shredded finely
  • 1 cup Carrot, grated
  • 1/2 medium Pink lady apple finely sliced into matchsticks
  • 2 medium Spring onions, finely sliced

For the Dressing

  • 2 tbsp White miso paste
  • 1 tbsp Lemon juice
  • 1 tbsp Apple cider vinegar
  • 1 tsp Ginger root, finely grated or chopped
  • 2 tbsp Tahini (hulled)
  • 1 tbsp Olive oil
  • 2 tbsp Water
  • 1 tsp Rice syrup (optional)

Instructions
 

  • Finely shred both the white and red cabbage, place in a large bowl with the grated carrot, sliced apple and spring onions. Mix well to combine, tongs are handy for this.
  • For the dressing
    Add the miso, lemon juice and apple cider vinegar to a small bowl. Mix well to combine to a smooth consistency, a fork or small whisk helps.
  • Add in the tahini, ginger root, olive oil, water, and rice syrup (if using). Mix really well, whisking and stirring until a smooth consistency is formed.
  • You can add in extra water to thin it out if its too thick.
  • Once a desired consistency, pour onto the slaw ingredients and mix really well to combine.
  • Serve as a side dish.