Coleslaw with Toasted Walnuts and Tahini Vinaigrette

A simple and flavorful coleslaw, perfect for a light and healthy meal. With crunchy walnuts and a special tahini vinaigrette.

1 cup (94g) cabbage, finely sliced
1 medium carrot, julienned (you can use a julienne peeler, a mandoline or a sharp knife)
3 small scallions (green parts only) sliced
¼ cup walnuts, roughly chopped

For the Tahini Vinaigrette:
3 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
1 tablespoon tahini
Pinch of salt
Pinch of black pepper

View the full recipe at My Gut Feeling →