Beetroot, Carrot & Apple Slaw with Lemon-Tahini Dressing

Ingredients

• 200 g Beets
• 200 g Carrot
• 1 pcs Apple
• 10 g Parsley, fresh
• 20 g Sunflower seeds, roasted without salt
• 40 g Tahini
• 2 tbsp Lemon juice
• 1 tbsp Apple cider vinaigrette
• 1 tbsp Maple syrup
• 1 g Salt and freshly ground black pepper to taste

Method

1. Prepare the slaw: In a large bowl, combine julienned beetroots, carrots, and apple. Add chopped parsley and sunflower seeds if using.
2. Make the dressing: In a small bowl, whisk together tahini, lemon juice, apple cider vinegar, and maple syrup. Add water, one tablespoon at a time, until the dressing reaches a pourable consistency. Season with salt and pepper.
3. Toss and serve: Pour the dressing over the slaw and toss well to coat. Serve immediately or refrigerate for up to 2 days.