prep time: 20 minutes serves: 6
INGREDIENTS
- 250g red cabbage
- 2 large carrots
- 1 courgette
- 1 beetroot
FOR THE DRESSING
- 1 tablespoon tahini
- 4 tablespoons plain yoghurt
- 6 tablespoons water
- 1 garlic clove, minced
- juice of ½ a lemon
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup
- ¼ teaspoon salt
- black pepper
METHOD
- Using a sharp knife or mandolin, very finely slice the red cabbage. If you have a food processor with a grater attachment, use this to chop the beetroot, courgette and carrot. Otherwise, you can use a regular grater or julienne peeler. Once grated and chopped, add the vegetables to a large bowl with a pinch of salt and black pepper and combine all together.
- To make the dressing, combine all of the ingredients in a bowl and whisk together until smooth. Pour over the vegetable mix and toss together.
