Swede, apple and tahini ‘slaw
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 2 Feb 24
- Updated: 9 Oct 24
Did you know you can eat swede raw? It’s a crisp vegetable with a peppery flavour that works great shredded in slaws or remoulade, just like celeriac or cabbage. Here, we’ve combined nutty tahini and fresh dill for a top-notch dressing and some apple slices for sweetness. It’s a great ‘slaw recipe for the winter months.
Discover more delicious ways to use up an open jar of tahini.
Ingredients
- 1 small or ½ large swede
- 2 carrots (about 150g)
- 1 apple
- 3 tbsp tahini
- Juice 1 lemon
- 1 tsp clear honey
- 3 tbsp extra-virgin olive oil
- 10g dill, chopped
Method
- Cut the swede and carrots into matchsticks or coarsely grate them in a food processor or with a box grater. Core and thinly slice the apple. Put them all in a large bowl.
- Put the tahini, lemon juice, honey, oil and a good pinch of salt and pepper in a jug with 2 tbsp ice-cold water and whisk together until combined and smooth. Pour this over the chopped veg and add the dill. Stir everything together until evenly coated.
- Recipe from February 2024 Issue
Nutrition
- Calories
- 253kcals
- Fat
- 18g (2.6g saturated)
- Protein
- 4.2g
- Carbohydrates
- 15g (14g sugars)
- Fibre
- 6.2g
- Salt
- 0.1g
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