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Turkey Cranberry Tahini Coleslaw
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5 from 9 votes

Recipe: Leftover Turkey Coleslaw with Tahini & Cranberry Sauce Dressing

Leftover Turkey Coleslaw with Tahini & Cranberry Sauce Dressing
Servings: 2 servings
Prep Time10 mins
Cook Time1 min
Total Time10 mins


For the Dressing:

For the Coleslaw

  • 1 large carrot – grated
  • 1 small wedge of turnip – grated
  • Handful Brussel Sprouts – shredded - purple
  • Slice of cooked turkey – shredded


For the Dressing

  • For two people you will need about 1 dsp of each. Whisk the ingredients together and add a little water to thin, you want about the consistency of double cream. Depending how sweet your cranberry sauce is you might like to add a dash of maple syrup.

For the Slaw

  • Place all the ingredients into a bowl, pour the dressing over and mix well.
  • Arrange a bed of green leaves on your serving plates and use a serving ring to make an attractively shaped mound of coleslaw.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2servings | Calories: 105kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Sodium: 77mg | Potassium: 419mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5425IU | Vitamin C: 54.9mg | Calcium: 57mg | Iron: 1.2mg
Course: Light Meal
Cuisine: Fusion
Keyword: coleslaw, Cranberry Sauce Coleslaw