Slaw with Probiotic Miso Tahini Dressing
17 August 2017 | 0 comments
A fresh crunchy Slaw with Probiotic Miso Tahini Dressing. Full of beneficial bacteria and bursting with flavour.
I know, there ain’t much revolutionary about a slaw, but I do think this dressing (well, I guess it’s almost more sauce than dressing) is rather special.
It takes just a minute to whip up and is packed full of flavour and nutrients. We have the sweet yet salty white miso, paired with tahini, sesame oil, lemon, ginger and chilli. Yep, wowsers.
- Miso is a fermented food, and contains beneficial bacteria that support gut and immune health. The lighter the miso, the sweeter and more mild the taste, whereas the darker the miso, the richer and ‘meatier’ it becomes
- Tahini is one of the top plant-based sources of calcium, and in fact is far richer in calcium per 100g than milk
- Sesame oil is used in Ayurvedic traditions to lubricate dryness, and is used as a massage oil for this reason
- Ginger provides anti-inflammatory compounds and is calming to the gut
- Chilli promotes circulation
I often make a batch of this to use as a dipping sauce for my roast vege. Enjoy!
Serves 2, sauce yields about ¾ cup.
- ¼ red cabbage
- ¼ green savoy cabbage
- 1 fennel bulb
- ½ large red onion
- Handful of fresh mint leaves
- 2 tablespoons white miso
- 2 tablespoons tahini (choose hulled for a creamier taste)
- 2 tablespoons sesame oil
- 2 tablespoons Manuka honey (or pure maple syrup)
- Juice of one lemon
- 1 heaped tablespoon freshly grated ginger (I say, the more the merrier)
- Pinch of chilli flakes
- Use a mandolin to make quick work of shredding the cabbage, fennel and onion. Add to a large bowl.
- To make the dressing, blend all ingredients till smooth – you might like to soften the tahini and honey first.
- To serve, drizzle the dressing over the slaw or fold a few tablespoons through. You’ll have enough dressing to last you a few meals. Add fresh mint leaves to finish.