5 shallots, shredded

1 carrot, julienned or thinly sliced in food processor

1 red capsicum, julienned or thinly sliced in food processor

Handful of coriander, parsley and sprouts

2 cups of shredded cabbage





2½ Tbsn Tahini

1 Tbsp rice vinegar

¼ tsp lime juice

2 chillies, sliced

1 cm ginger, grated

Black sesame seeds

½ tsp tamari



Combine dressing ingredients and sit to the side for flavours to develop while you prep the salad. Wash and process vegetables. If using a food processor, use a couple of different settings to provide variation in the salad. 


Serve on a bed of greens, or as a side to another dish, such as this vegan potato bake.

If you would like to make more of a meal of this dish, add 1 cup of cooked soba noodles.



Plantbased wholefood (WFPB) cooking can involve a lot of prep if you’re not careful. This salad is a great example of how a good food processor can make WFPB eating much more sustainable. 






(Healthy pantry staples are available via here (affiliate link)