Coconut Quinoa Slaw With Minty Tahini Dressing

This may raise some eyebrows but you’ll never eat slaw any other way again. As for the dressing , it’s SO good pour it over everything!

Recipe:

2 cups red cabbage, shredded
2 cups green cabbage, shredded
2 cups baby spinach or kale, shredded
2 medium carrots, julienned
1 red bell pepper, julienned
1/4 cup fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon kosher salt

Whisk the lemon juice, olive oil and salt together and pour over the vegetables.
Toss well and lightly massage, then allow to marinate for 10 minutes.

Add: 1 cup cooked quinoa
1 cup toasted unsweetened coconut

Toss quinoa and coconut into the slaw and add the dressing.

Minty Tahini Dressing:

1/2 cup (125ml) tahini
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons maple syrup
3/4 cup water
Salt and black pepper to taste
1 cup packed mint leaves

Combine all the ingredients in a blender and blend until smooth. Add more salt as needed.