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.

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Put the thinly sliced cabbage, apple, carrot and pecans in a large mixing bowl.
Season the salad lightly with cracked black pepper, sea salt and toss it all together.
In a separate bowl, mix the tahini and water until smooth and creamy (add more water if it's too thick) and then add the lemon juice, honey and season with sea salt. Pour the dressing over the salad and mix gently until the ingredients are lightly coated .
Fold in the chopped dill (if using) and then place on a serving platter and sprinkle with toasted sesame seeds.

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

Chinese leaf and apple slaw with tahini and honey dressing

Ingredients

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