Rainbow Slaw with Tahini Dressing

taste.com.au

Katherine Anderson

¼ (350g) wombok (Chinese cabbage), finely shredded

¼ small (350g) red cabbage, finely shredded

½ red capsicum, thinly sliced

½ yellow capsicum, thinly sliced

1 medium carrot, grated

3 green onions, thinly sliced diagonally

2 tablespoons sunflower seeds

subheading: Tahini and orange dressing:

¼ cup tahini

1 tablespoon rice wine vinegar

½ cup orange juice

Directions at taste.com.au

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer