Bec from Thermobexta is a loving mum of two beautiful daughters and dedicated partner, as well as being a nurse, student and recipe developer. After deciding to eliminate additives from her family’s diet a few years ago, she began developing recipes to fill the void that removing the processed products had left. Soon after, her facebook group was started and more recently, her blog. The rest as they say is history and Bec is now in full swing to produce recipe books so that you can all have ready access to her wonderful recipes. In the meantime, enjoy this one, and go and visit her blog and facebook group to say hi.
This is an awesome version of coleslaw, just a bit different to the rest! It would pearfect (scuse the pun) with pork! Thanks Bec for sharing this with us.
- 50 g sesame seeds (a mix of black and white seeds is beautiful!)
- 40 g extra virgin olive oil
- 30 g apple cider vinegar
- 30 g tahini
- 30 g pear flesh, cut into chunks
- 1/4 tsp salt
- 300 g cabbage, cut into chunks
- 180 g carrots, trimmed and peeled
- 100 g snowpeas, trimmed and halved
- 100 g pear flesh, cut into chunks
Place sesame seeds into a small frying pan and toast for a few minutes until they start to change colour. Remove from heat and set aside.
To make the dressing, place oil, vinegar, tahini, 30g pear flesh and salt into TM bowl and blend 7 sec/speed 7. Some of the pear may still be chunky, that’s ok.
Place cabbage, carrots, snowpeas, 100g pear and 40g of the toasted sesame seeds into TM bowl with the dressing and chop 15 sec/speed 4. Remove the lid and make sure all ingredients are evenly chopped with no large chunks remaining. If necessary, process for a further 2 sec/speed 4.
Transfer to serving bowl and garnish with remaining toasted sesame seeds.