Recipe: Tahini Tricolore Slaw

A make-ahead summer salad with just 3 steps and one secret tool for extra crunch. {pb, nf, gf}

I had a lovely comment pop up on Instagram the other day asking for barbecue recipes. Now, I’m not usually the one manning the grill in our house — that job goes firmly to someone else. But sides? That’s my domain. And this slaw has quickly become my summer go-to.

Partly because it’s ridiculously low effort. Partly because it looks like a bowl of edible confetti. And mostly because it tastes even better when made in advance—ideal if, like me, you’re usually juggling dessert prep, picnic-packing, and someone asking where the suncream is.

This tahini tricolore slaw sits patiently on the sidelines, quietly stealing the show. Make it the night before, pop it in the fridge, then let it come to room temperature before serving. A final flurry of herbs on top and you're golden.

Three reasons you’ll Thank Me Later:

🥗 It keeps brilliantly in the fridge without wilting
🍋 The lemon-tahini dressing is creamy without the cream
🧺 It’s the ultimate barbecue plus-one—no mayo, no mess

✨ The full recipe and step-by-step video are just behind the paywall.

Fancy getting more delicious things in your inbox? Upgrade to paid and unlock the full recipe (and a few salad secrets while you're at it).
[Unlock it here →]

This week’s petit pleasure - If you know me, you’ll know I’ve got a soft spot for Wes Anderson. Had to see his latest on the big screen. It ticks all the Wes boxes—but my heart still belongs to this one.