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Tahini and cumin coleslaw

This tahini and cumin coleslaw is perfect during the winter months, served on the side of grilled meat, fish or cheese. You can also serve as relish with burgers, sandwiches, wraps and so on. It goes particularly well with falafels tucked in pita bread.
Print Recipe
Prep Time 6 minutes
Cook Time 1 minute
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp sesame seeds
  • 1 Tbsp black cumin seeds
  • ½ savoy cabbage
  • 6 salad onions thinly sliced
  • 1 Tbsp olive oil
  • 1 clove of garlic minced
  • 3 Tbsp Tahini
  • 5 Tbsp water
  • 1 unwaxed lemon zested and juiced
  • Salt and pepper

Method
 

  1. Heat a frying pan and fry the sesame and cumin seeds for about a minute, until they start popping. Transfer them to a plate to cool.
  2. Finely shred the cabbage into a bowl.
  3. Chop the spring onions an add to the cabbage.
  4. In a small bowl, whisk the tahini, water, garlic, lemon zest & juice with some freshly ground black pepper and salt. You should get a creamy dressing - if it’s too thick, add more water.
  5. Pour the tahini dressing over the cabbage, then add most of the toasted seeds and toss until the cabbage is well coated.
  6. Rest for a few minutes until the cabbage has slightly softened.
  7. Just before serving, sprinkle the reserved seeds over the top.