Salad for one – spinach and tahini slaw

Prep Time: 15 minutes
No of Serves: 1

Recipe courtesy of Caroline Trickey, APD


Handful of baby spinach leaves (at least 50 grams)

1 small carrot, julienned or grated

1/4 cup red cabbage, finely shredded

2 teaspoons sesame seeds, pinenuts or pecans, toasted

1 heaped tablespoon of tahini dressing (see recipe below)

Tahini Dressing

1 tablespoon tahini

1 tablespoon fresh lemon juice

1 tablespoon water

1 clove garlic, crushed

pinch salt, optional

Nutrition Information (per serve)

Energy 1066 kJ (255 calories)
Protein 8g
Total Fat 16g
Carbohydrates 11g
Saturated Fat 2g
Sugars 10g
Dietary Fibre 13g
Sodium 82mg


  1. Add spinach leaves, carrot, red cabbage and tahini dressing to serving bowl.  Mix well to combine.  Sprinkle with sesame seeds, pinenuts or pecans just before serving.

To make the tahini dressing:

  1. Place tahini in a medium sized bowl
  2. Add lemon juice to tahini slowly as you mix with a spoon or whisk
  3. Add the water in the same way, then stir through the garlic and salt.
  4. Store in the fridge – will keep for up to 3 weeks

This tahini dressing can also be used on steamed veggies like broccoli or green beans.

This recipe featured in the APD Cookbook, created in collaboration with DAA.

Download the full APD Cookbook by visiting the Australia’s Healthy Weight Week website.

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