Rainbow Coleslaw with Prawns & Tahini Dressing

This fresh and tasty rainbow coleslaw with prawns and tahini dressing has been formulated to include lots of fibre from all the veg, has a low glycaemic load and contains healthy protein (prawns) with good fats to ensure that it is digested slowly and prevents a spike in glucose in the system, therefore, preventing insulin resistance and diabetes.


Serves - 4
Prep. Time - 10
Cooking Time -


  • Half a small red cabbage, thinly sliced
  • 2 cups chopped black kale, stems removed
  • quarter red pepper, finely sliced
  • quarter yellow pepper, finely sliced
  • 2 carrots peeled into strips
  • 1 medium courgette, spiralised
  • 3 spring onions, sliced
  • 4 radishes, thinly sliced
  • handful fresh mint, chopped
  • handful fresh coriander, chopped
  • 300g cooked and peeled prawns
  • 125ml toasted seeds (pumpkin, sesame, flaxseeds, sunflower and chia)
  • 2 ripe avocados
  • fresh coriander leaves

Tahini dressing

  • 60ml tahini
  • 60ml lemon juice
  • 30ml extra virgin olive oil
  • 90ml water
  • lemon zest from one lemon
  • 1 garlic clove
  • sea salt and pepper


  • Chop and prepare all the salad ingredients.
  • Place all the dressing ingredients in a blender and process until smooth.
  • Combine salad ingredients, dressing, and prawns in a large bowl and garnish with avocado and toasted seeds.

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