cabbage, celery and cucumber slaw

with tahini dressing

  • 500g white cabbage, thinly shredded
  • 2 celery stalks, trimmed and thinly sliced
  • 1 Lebanese cucumber, thinly sliced
  • 1 apple (white) cucumber, peeled and thinly sliced
  • 1 cup flat-leaf parsley leaves, finely chopped
  • sumac+, for sprinkling

tahini dressing

  • ¼ cup (70g) tahini paste++
  • ⅓ cup (80ml) lemon juice
  • 1 tablespoon water
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • sea salt and cracked black pepper
  1. To make the tahini dressing, place the tahini, lemonjuice, water, oil, garlic, salt and pepper in a bowl and whisk to combine. Set aside. 
  2. Place the cabbage, celery, cucumber, parsley and dressing in a bowl and toss to combine. Transfer the slaw to a serving dish and sprinkle with the sumac to serve. Serves 4

+ Sumac is a spice ground from a berry with a tangy lemon flavour. It’s available from supermarkets and spice stores.

++ Tahini is a creamy paste made from ground sesame seeds. It’s available in supermarkets and health food stores.

Photography: Chris Court

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