3 large carrots
1/2 cabbage (we used purple cabbage)
2 dsp tahini (you can get this in most supermarkets, often in the ‘World Foods’ aisle)
Juice of 1/2 lemon
Good handful of chives
1 heaped tsp ground cumin
1/3 cup cup cold water (plus a bit more for a thinner consistency if desired, we usually add in a bit more by the tbsp)
Salt to taste
- Grate/julienne peel the carrots, shred/thinly slice the cabbage and spiralize/julienne/thinly slice the courgette. Basically you want thin strands of everything and then mix in a large bowl!
- In a food processor, mix all the other ingredients together until it forms the dressing.
- Pour the dressing over the veg and mix well. Serve as a side dish straight away or chilled after refrigerating. Leftovers can be kept in the fridge for 3-4 days.