Ingredients
Liquid:
30 g white balsamic vinegar
50 g High Fibre Tahini
4 tbsp Sesame Oil
Solid:
50 g red peppers, julienne cut
50 g yellow peppers, julienne cut
280 g white cabbage, julienne cut
130 g red cabbage, julienne cut
200 g cooked quinoa
20 g Sesame
Salt and pepper
For serving:
1 Spring onion finely chopped
Instructions
Mix all ingredients together and for optimum flavour let it sit for 1-2 hours.
Top with the spring onions and enjoy!
Product in Use
