This fresh and tasty rainbow coleslaw with prawns and tahini dressing includes lots of fibre from the variety of vegetables, has a low glycaemic load and contains healthy protein (prawns) with good fats to ensure that it is digested slowly and prevents a spike of glucose, therefore, preventing insulin resistance and supporting blood sugar balance.
Rainbow coleslaw with prawns and tahini dressing
This fresh and tasty rainbow coleslaw with prawns and tahini dressing includes lots of fibre from the variety of vegetables, has a low glycaemic load and contains healthy protein (prawns) with good fats to ensure that it is digested slowly and prevents a spike of glucose, therefore, preventing insulin resistance and supporting blood sugar balance.
- Total Time: 10 minutes
- Yield: 4 1x
Ingredients
Scale
- ½ a small red cabbage, thinly sliced
- 2 cups chopped black kale, stems removed
- ¼ red pepper, finely sliced
- ¼ yellow pepper, finely sliced
- 2 carrots, peeled into strips
- 1 medium courgette, spiralised
- 3 spring onions, sliced
- 4 radishes, thinly sliced
- handful of fresh mint, chopped
- handful of fresh coriander, chopped
- 300g cooked and peeled prawns
- 125ml toasted seeds (pumpkin, sesame, flaxseeds, sunflower and chia)
- 2 ripe avocados
- fresh coriander leaves
Tahini dressing
- 60ml tahini
- 60ml lemon juice
- 30ml extra virgin olive oil
- 90ml water
- lemon zest from one lemon
- 1 garlic clove
- sea salt and pepper
Instructions
- Chop and prepare all the salad ingredients.
- Place all the dressing ingredients in a blender and process until smooth.
- Combine salad ingredients, dressing and prawns in a large bowl and garnish with avocado and toasted seeds.
- Prep Time: 10
