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    Green tahini slaw jacket potato filling

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    Green tahini slaw jacket potato filling

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 1⁄2 white cabbage
    • 1⁄2 red onion
    • 1 carrot
    • 1 granny smith apple, thinly sliced
    • 1 avocado, roughly chopped
    • 3 tbsp Cooks’ Ingredients Tahini
    • 1 unwaxed lime, zest and juice, plus extra juice to season
    • 1⁄2 x 25g pack Thai basil, leaves only
    • 25g pack coriander, stalks and leaves roughly chopped


    1. Shred or grate the cabbage, onion and carrot, using a chopping attachment on a food processor, or a mandolin, grater or sharp knife. Transfer to a large bowl with the apple and avocado.

    2. Put the tahini, lime zest and juice, basil and coriander in a food processor; whizz into a thick, smooth paste. With the motor running, pour in 75ml ice-cold water to create a creamy dressing. Season with salt and more lime juice to taste. Pour the dressing over the veg and mix to thoroughly coat. Serve piled high on top of jacket potatoes. Eat straightaway.

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