April 4, 2013 by vivjm
In the past, I have quite often made batches of coleslaw but used shop bought mayonnaise to dress them. I no longer want to eat that yucky gloop, but I am too scared of raw eggs to make my own mayonnaise to use (thanks Edwina Currie!). I compromised with this tahini and yogurt dressing which gives a pleasant creaminess as well as that characteristic tahini tang.
Red Coleslaw with Yogurt & Tahini Dressing
1 small red cabbage, shredded
2-3 medium carrots, grated
1 apple, grated
1/4 cup yogurt (preferably home-made but DEFINITELY full fat)
1/4 cup lemon juice
2 tbsp light tahini
salt & pepper to taste
Mix together the vegetables in a large bowl.
In a smaller bowl or jug, whisk the dressing ingredients together until smooth.
Pour the dressing over the vegetables and thoroughly combine.
I served mine with a turkey salad for lunch and it was pretty nice 🙂