I really love raw carrots and cabbage, but have never been a massive coleslaw fan (even pre-paleo), because the sauce is always so creamy in a really unpleasant-cheapmayonnaise-synthetic way. I saw a similar recipe to this in one of those ‘healthy’ cook books that came free with a magazine absolutely yonks ago. I’ve got a stack of these at home and flick through them every now and again. Anyway here is the coleslaw – a perfect salad for a summer BBQ!
- 4 Medium carrots, grated
- A small purple cabbage, thinly sliced
- 4 Tablespoons of Coconut Milk
- 1 Tablespoon of Tahini
- 1 Tablespoon of Tamari (wheat-free soy sauce)
- Lemon juice
- Sesame Seeds & fresh Basil or Coriander to top (I had neither so used dried coriander – SO not the same…)
Whisk together the coconut milk, tamari, tahini and lemon juice. Combine with the carrots and cabbage, and top with the sesame seeds and herbs.
I had a portion of this today, served as above with one of my Thai Turkey Burgers done on the griddle pan, with a spinach and cucumber salad. I’ll probably eat the left-overs tomorrow with some more spinach, and the tin of emergency tuna which I know is lurking in my desk draw. …