Purple coleslaw Liven up leftover cabbage and carrots with a delicious zingy plant based coleslaw dressing. This will be perfect with Ital jerk tofu kebabs. Ingredients (serves 4) 1/4 purple cabbage, shredded 2 large carrots, washed and coarsely grated Dressing 4 tablespoons of room temperature water 3 1/2 tablespoons of tahini Juice and zest of one lemon 2 tablespoons of olive oil Method Cut the cabbage in half again width ways, then finely chop Top, tail and peel the carrots, and coarsely grate Combine all ingredients in a large bowl and mix well with your hand. Dressing Combine all ingredients, mix, and pour over the slaw. Evenly mix the dressing into the slaw and serve. The dressed salad is best enjoyed on the same day, but you could keep the dressing in an airtight jar in the fridge for up to a week. Recipe by Mark Breen of Seasonal Kitchen. Food savvy tip A great way to liven up limp salad is to mix a dressing in an old jam jar, put all the ingredients in and shake to create an emulsion (but don’t forget to put the lid back on). Hungry for more CHECK OUT OUR OTHER BARBECUE AND PICNIC RECIPES FOR ALL YOUR SUMMER FLAVOURS.