Name: Rainbow coleslaw with prawns and tahini dressing
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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; 60ml tahini; 60ml lemon juice; 30ml extra virgin olive oil; 90ml water; lemon zest from one lemon; 1 garlic clove; sea salt and pepper

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

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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.

Author: Mel Gaylard
Prep Time: 10