65g (2 ½ oz) red cabbage, finely sliced
150 (5oz) white cabbage, finely sliced
50g (2oz) celeriac, grated
50g (2oz) apple grated
25g(1oz) spring onions (scallions),finely sliced
25g (1oz/generous 1/8 cup) raw sunflower seeds, soaked for 30 minutes and drained
1 tsp Himalayan pink salt
Ground black pepper

Tahini/cashew mayo:
1 heaped tsp cashews butter or soy butter
1 heaped tahini
1 tbsp olive oil
Juice of ½ lime
½ tsp white miso
2 garlic cloves
Himalayan pink salt
Freshly ground pepper

To make the tahini/cashew mayo, whizz all the ingredients in a blender, gradually adding as much as necessary to make a smooth sauce. Season with salt and pepper to taste.

Combine the coleslaw ingredients in a large bowl. Pour over the mayo and, using your hands, massage together until all the coleslaw ingredients are well coated with the mayo.