Cole slaw is traditionally made with mayonnaise which has eggs in it. You can buy vegan mayonnaise and it is very good but for this recipe the mayo is replaced with good quality olive oil, organic cider vinegar and tahini (sesame paste).
All three of these are very good for you, regular use of olive oil helps people live longer as noted in countries around the Mediterranean, cider vinegar is still being researched but has been proved to lower blood sugar, lower cholesterol and is anti bacterial amongst many other things and tahini is very rich in calcium, iron, magnesium and much more.
Half a white cabbage
1 medium onion
1 carrot
about half a cup of olive oil
about a third of a cup of organic cider vinegar
1 quarter to a third of a jar of tahini
salt and fresh ground black pepper
Cut the half a cabbage in half top to bottom and then shred by cutting across at a right angle finely.
cut the onion in half top to bottom then in half across the middle then shred like the cabbage at a right angle finely. grate the carrot and mix together with your hands. Once mixed pour on olive oil and cider vinegar and spoon on tahini, add salt and pepper. I use a fork and a spoon to mix it all together which takes longer than you think for the tahini to be evenly distributed. You can add more oil, vinegar or tahini to suit your taste but be generous to get a rich creamy texture. This, like all my recipes are infinitely variable so make it as per recipe first time and then adjust to suit.
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