No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing

Ingredients

• 1 1/2 tablespoonspoppy seeds
• juice from 2navel oranges
• 1/2 cup (120 ml)tahini
• 1 tablespoonDijon mustard
• 1 teaspoonmiso
• 1 clovegarlic, roughly chopped
• 2 tablespoonsolive oil
• 1 tablespoon, or more to tastemaple syrup or honey
• a splashapple cider vinegar
• to tastesea salt
• to tastefreshly ground black pepper
• a splash, for thinningwater
• as neededkale, finely shredded with a knife
• a pinch, for massaging the kalesea salt
• as neededred cabbage, shredded with a knife or mandolin
• as neededcarrot, shredded or ribboned
• as neededraw butternut squash, shredded
• as neededraw sweet potato, shredded
• as neededraw Brussels sprouts, shredded
• as neededraw beet, shredded
• as neededapple, shredded
• as neededpear, ribboned or shredded
• as neededfennel, shredded
• as needed, if usingpomegranate seeds
• as neededtoasted or candied nuts or seeds

Instructions

1. 1

   Toast the seeds

   Toast the poppy seeds in a dry frying pan over high heat. Take them off the heat as soon as they smell fragrant and begin to pop; watch closely, as they can burn quickly.

2. 2

   Blend the dressing

   Put the orange juice, tahini, Dijon mustard, miso, garlic, olive oil, maple syrup or honey, apple cider vinegar, salt, pepper and water in an upright blender. Blend until smooth and creamy, adding more water if it is too thick. Taste and adjust the salt and pepper. The recipe makes extra dressing.

3. 3

   Massage the kale

   Set out a large salad bowl. If using kale, add it with a pinch of salt and massage it by hand for a few minutes to soften the leaves.

4. 4

   Toss the slaw

   Add the other vegetables you are using, along with the pomegranate seeds, if using, and the candied nuts or seeds. Mix, then add the dressing a little at a time, tossing until the slaw is well coated. Serve straight away. If preparing ahead, store the dressing separately from the vegetables; dressed slaw is best on the day, though it will keep in the refrigerator for a few days.

What is winter slaw?

Slaw is a salad of finely cut vegetables, often built around cabbage; this version takes a flexible, produce-led approach rather than relying on one fixed mix. Its combination of crisp vegetables, fruit and a rich citrus dressing makes it suited to colder-season ingredients.

Orange juice brightens the tahini, while miso and mustard add savoury depth. Since the vegetables are served raw, thin, even shreds help the dressing coat them without weighing the salad down.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 8g protein, 30g carbs, 21g fat.

Tahini and olive oil provide most of the fat, while the fruit, vegetables and maple syrup or honey supply most of the carbohydrates; tahini and any nuts or seeds contribute some protein. The mix of vegetables also brings fibre, though the exact amounts depend on what and how much you use. For a balanced plate, serve a portion alongside a source of protein and a cooked grain.

Choosing the vegetables

Firm vegetables: Red cabbage, carrot, beet, fennel, Brussels sprouts, butternut squash and sweet potato all work shredded. Use whichever combination you have, keeping the pieces fine so they are easy to eat raw.

Fruit: Apple and pear bring sweetness and crunch. Shred or ribbon them close to serving so they stay fresh-looking, and adjust the blend of vegetables and fruit to suit your taste.

Getting the dressing right

Tahini texture: Blend it with the orange juice and other dressing ingredients until smooth. Tahini can thicken as it mixes, so add water gradually until the dressing is creamy but pourable.

Seasoning: Miso, mustard, vinegar and citrus each contribute flavour, but their strength varies. Taste after blending and adjust the salt, pepper or maple syrup or honey before dressing the slaw.

Making raw kale tender

Kale leaves: Remove any tough stems and shred the leaves finely with a knife. A pinch of salt and a few minutes of hand-massaging help soften their texture before you add the rest of the ingredients.

Other vegetables: The method does not require cooking them, so cut them thinly enough to be pleasant raw. A mandolin can make uniform slices, but a knife or grater works too.

Keeping the slaw crisp

Add dressing gradually: Toss in a little, check how well the vegetables are coated, then add more as needed. The recipe makes extra dressing, so there is no need to use it all.

Serve promptly: The vegetables keep their best crunch when the dressing is added just before eating. For a make-ahead meal, keep the dressing and prepared vegetables separate until serving.

Toasting and topping

Poppy seeds: Toast them in a dry pan and remove them as soon as they smell fragrant and start popping. They are small and can go from toasted to burnt quickly.

Crunchy finish: Pomegranate seeds and toasted or candied nuts or seeds bring extra texture and a sweet-tart note. Add them with the vegetables so they are distributed through the bowl.

What to serve with it

This slaw can be served as a side with a grain bowl, roasted vegetables or a savoury main. Its tangy, creamy dressing also works well alongside dishes with warm spices.

For a more filling meal, pair it with a substantial plant-based protein and a cooked grain. Keep the slaw chilled or at room temperature rather than heating it, to preserve its crisp texture.

Recipe notes & tips

• Shred the vegetables finely so they are easy to eat and take on the dressing.
• Add water to the dressing a little at a time to avoid making it too thin.
• Taste the dressing before tossing, as the saltiness of miso can vary.
• Use only as much dressing as needed and save the extra for another meal.
• Add the pomegranate seeds and nuts or seeds shortly before serving to preserve their texture.

Variations

• Citrus swap: Use another sweet, juicy orange variety if navel oranges are unavailable.
• Vegetable mix: Choose any combination of the listed vegetables, keeping the cuts fine.
• Fruit choice: Use apple, pear or both to add a crisp, sweet contrast.
• Extra crunch: Top with toasted nuts or seeds instead of candied ones.
• Honey dressing: Use honey in place of maple syrup for a different sweet note.

Common mistakes to avoid

• Burnt poppy seeds: Remove them from the hot pan as soon as they smell fragrant and begin popping.
• Overly thick dressing: Blend in a little more water until it is creamy and pourable.
• Too much dressing: Add it gradually and stop once the vegetables are coated.
• Tough kale: Massage finely shredded kale with a pinch of salt for a few minutes before mixing.
• Soggy make-ahead slaw: Store the dressing separately and toss it with the vegetables just before serving.

How to store

For advance preparation, refrigerate the dressing and prepared vegetables in separate covered containers. The recipe says fully dressed slaw will keep in the refrigerator for a few days, but it is at its best on the day it is dressed. This raw slaw is served cold, so no reheating is needed.

Frequently asked questions