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Ground Floor, 377 New South Head Road
Double Bay, NSW, 2028


Stephanie Malouf | Accredited Nutritionist

Conscious Recipes

Cabbage Slaw Salad With Grilled Chicken Breast & Yoghurt Tahini Dressing

Stephanie Malouf Nutrition

Serves 2


  • 1 heaped cup of purple cabbage, shredded
  • 1 heaped cup of white cabbage, shredded
  • 1 large carrot, grated or julienned
  • 1 large purple carrot, grated or julienned
  • 1 zucchini, grated or julienned
  • 1 tbsp sesame seeds
  • 2 serves of grilled chicken breast (1 serve = palm size & thickness - approx 150g-200g)


  • 2 tbsp yoghurt
  • 1 tbsp tahini
  • 1.5 tbsp lemon juice
  • Add warm water to thin out if too thick

Otherwise plain old extra virgin olive oil and lemon juice or apple cider vinegar works too.


  1. Combine all the salad ingredients in a large bowl
  2. In a separate small bowl add all the ingredients for the dressing and combine until smooth
  3. Pour the dressing over the salad and combine until evenly mixed through
  4. Slice the chicken breast and stack it on top of the mountain of salad