Carrot-Coleslaw with Tahini Dressing

The second salad that I prepared for our vegan barbecue was this Carrot-Coleslaw with Tahini Dressing. This salad, also, gets a wonderful fresh taste because of the use of lemon juice (that rhymes!). The ideal dish for a hot summer eve.

Carrot-Coleslaw with Tahini Dressing (inspired by this recipe from The Unintentional Vegan)

For 4 persons

Half a white cabbage
4 to 5 carrots
black pepper

For the dressing:
1/2 lemon, squeezed
2 big tbsp tahini
1 tbsp olive oil (EV)
1 tsp appel cider vinegar
1/2 tsp cayennepepper

Slice the carrot and cabbage in long pieces. I use a peeler for the carrots and a bread knife for the cabbage. Put the carrots and cabbage in a bowl.

Put all the ingredients for the dressing in a small bowl and mix thoroughly (easy with a fork). Pour the dressing over the veggies and mix well, it’s the easiest with your hands. Add some black pepper to taste.


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