Kale And Carrot Slaw With Clementine Tahini Sauce
"THE BEST COLESLAW Feeling the after effects of an indulgent Christmas? Me too! Today's healthy shredded slaw recipe is my favourite way to pack in extra #veggies and cleanse your system. Chewing through a plate of raw veg isn’t all that easy right? Mix in this #vegan friendly clementine tahini cream dressing using my all time favourite @meridianfoods tahini and all of a sudden ok nice healthy #salad goes to oh my god, how soon before I can make you again! "
-- @modernfoodstories


  • 1/4 small red cabbage
  • 1/4 small white cabbage
  • 3 carrots (rainbow if possible)
  • Handful of curly kale
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh coriander
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh mint
  • 40g of pine nuts
  • 2 tablespoons of sesame seeds
  • 1 heaped tablespoon of tahini
  • 1 tablespoon of olive oil
  • 1 tablespoon toasted sesame oil
  • Juice and zest of 1 clementine
  • 1 teaspoon apple cider vinegar
  • Pinch of Pink Himalayan salt


Peel and top the carrots. Using a microplane shred the cabbage, or chop finely with a knife. Grate the carrots and finely shred the kale.

In a bowl toss together the cabbage, carrots, kale, fresh herbs, pine nuts and sesame seeds.  Keep aside a few herbs, seeds and clementine zest to decorate.

To make the clementine dressing, simply mix all the ingredients together in a bowl until smooth

Pour the dressing onto the healthy kale and carrot slaw and mix well. Top with a sprinkling of the fresh herbs, seeds and clementine zest. Delicious!