How to make Riverford’s toasted seed and tahini slaw

Mixed toasted seeds add extra crunch, flavour and nutrients to coleslaw, and you needn’t stick to cabbage and carrots, it works with lots of different vegtables

Toasted seed and tahini slaw

Serves 4-6 as a side

4 tbsp mixed seeds (eg sunflower, sesame, pumpkin, linseed)
4 tbsp plain yoghurt
1 garlic clove, crushed or grated
1 tbsp light tahini (sesame) paste
Juice of 1 lemon
½ savoy cabbage, core and tough ribs removed, leaves very finely shredded
2 carrots, peeled and coarsely grated
1 small or ½ larger onion (red or white), very finely sliced
Salt and black pepper

Toast the mixed seeds in a dry frying pan for 1-2 minutes over a medium heat, until fragrant. Mix the yoghurt, garlic, tahini and lemon juice in a large bowl. Add the cabbage, carrot, onion and toasted seeds, season with salt and pepper and toss gently to combine.

You can also use a shredded red cabbage as a variation.

Recipe from Riverford.co.uk