Savvy Slaw


1/4 of a large or a 1/2 head of a small red cabbage, shredded finely

1/2 head of fennel bulb grated

3 carrots grated

1 apple grated

1/2 tsp sea salt and a good grind of black pepper

1 lemon, juiced.


5 Tablespoons of Tahini

3 glugs of good EV Olive oil

3 tablespoons of wild weed pesto or 2 big handfuls of fresh herbs of your choice( parsley, mint, coriander, dill would be fab)

A big thumb-size piece of fresh ginger grated

30-50ml of water to thin this dressing...use your judgement, not too thin.

100g of mixed seeds( Pumpkin, sunflower and sesame)

1 lime juiced

Savvy Slaw


1. Grate red cabbage, fennel bulb, carrots and the apple into a large mixing bowl.

2. Add salt, pepper and the juice of 1 lemon, and set aside while you make the dressing.


1. Add the tahini, wild weed pesto/fresh herbs, olive oil, grated ginger, vinegar and water to a small mixing bowl.

2. Gently toast the mixed seeds on a dry pan for 30 seconds, or until they begin to pop and colour.

  • Add the dressing mix to the grated veg and mix well.
  • Toss in the toasted seeds.
  • Finish with a squeeze of fresh lime juice.

Keeps in the fridge for 5 days.

Serve as-is for a light meal, or add some hummus, olives, crackers to bulk it up.

As a side for some fresh grilled fish, or grilled chicken.