2 tbsp tahini
2 tsp miso paste
½ lemon (medium, juiced)
1 ½ tsp raw honey
sea salt and black pepper (to taste)
3 cups coleslaw mix
1 cup chickpeas (cooked)
¼ cup parsley
1
- In a bowl, whisk together the tahini, miso paste, lemon juice, honey, salt, and pepper until smooth. Add a splash of water if the mixture seems too thick.
- Add the coleslaw mix, chickpeas, and parsley to the bowl and toss to combine.
- Taste and adjust the seasoning as needed. Divide evenly between plates and enjoy!
Notes
2
Storage
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately 1 1/3 cups.
More Flavour
Add garlic and ginger to the sauce.
Additional Toppings
Sesame seeds.
Miso Paste
This recipe was developed and tested using white miso.
Ingredients
2 tbsp tahini
2 tsp miso paste
½ lemon (medium, juiced)
1 ½ tsp raw honey
sea salt and black pepper (to taste)
3 cups coleslaw mix
1 cup chickpeas (cooked)
¼ cup parsley