Serves: 8

I’m not a huge fan of salads drenched in mayonnaise dressing, so I replaced it with a tahini dressing and use only enough to lightly coat the salad. It’s delicious on its own, or you could serve it with salmon, meat or poultry. I love it with chopped boiled eggs, which complement the tahini.

Find out more here.

To get more recipes, click here to sign up for our free JC food newsletter.

Support the world’s oldest Jewish newspaper

Ingredients

Name: Chinese leaf and apple slaw with tahini and honey dressing
Prep time: 20 min
Yield: 8
Ingredients: 1 Chinese leaf cabbage, thinly sliced 3 carrots peeled, and thinly sliced (julienne) 2 Royal Gala apples (or Pink Lady or Braeburn) cored and cut into matchstick-sized pieces 100g pecans, broken in half Small handful of fresh chopped dill, (optional) 4 tbsp water (approx) 6 tbsp tahini 1 tsp lemon juice 1 tbsp honey Sea salt Cracked black pepper to taste 1tsp sesame seeds, toasted

1 Chinese leaf cabbage, thinly sliced

3 carrots peeled, and thinly sliced (julienne)

2 Royal Gala apples (or Pink Lady or Braeburn) cored and cut into matchstick-sized pieces

100g pecans, broken in half

Small handful of fresh chopped dill, (optional)

4 tbsp water (approx)

6 tbsp tahini

1 tsp lemon juice

1 tbsp honey

Sea salt

Cracked black pepper to taste

1tsp sesame seeds, toasted