Homemade coleslaw in minutes is one of my favorite recipes! I love coleslaw but I don’t buy it in the supermarkets because I know most of the time the ingredients will be low quality. I’m not a fan of mayonnaise, even those vegan friendly ones, my concern is the quality of the fats used. Then I came across this little beauty in a book called “Honestly Healthy” by Natasha Corrett and Vicki Edgson, this book is packed with alkaline recipes that are quick and easy to make and taste delicious.

Coleslaw Ingredients

  • 65g red cabbage
  • 150g white cabbage
  • 50g sweet potato
  • 50g celeriac
  • 50g apple
  • 25g spring onion
  • 25g sunflower seeds
  • Salt and pepper

Tahini Mayo Ingredients

  • 1 tbsp extra virgin olive oil
  • Juice of 1/2 a lime
  • 1 tsp cashew butter
  • 1 heaped tbsp light tahini
  • 1/2 tsp white miso
  • 2 cloves of garlic, crushed
  • Salt and pepper


  • Soak the sunflower seeds for 30 minutes and drain for 15 mins
  • Peel the apple, celeriac and sweet potato

  • Grate the cabbage, apple, celeriac and sweet potato and pop in a bowl
  • Add the sunflower seeds and the spring onion
  • Combine the ingredients for the tahini mayo and mix well, then simply pour over the coleslaw mixture and mix well until all the veggies are well coated with the tahini mayo

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