The "Cool & Crunch" Creamy Tahini Slaw

0.0 out of 5 (0 votes)

A vibrant, crunchy, and refreshing coleslaw that swaps heavy mayo for a zesty, creamy tahini and apple cider vinegar dressing. It’s the perfect cooling counterpoint to spicy or smoky BBQ dishes.

Share a Remix! Download

Share this Recipe

Copied!

Prep Time

15 mins

Cook Time

0 mins

Yields

6 servings (approx. 4 cups)

Ingredients

The Crunch:
3 cups green cabbage, finely shredded
2 cups purple cabbage, finely shredded (for that beautiful colour)
1 large carrot, grated or julienned
2 green onions, thinly sliced (green and light white parts)
1/4 cup fresh parsley, chopped
The Creamy Dressing:
1/3 cup tahini (sesame seed paste)
1/4 cup water (plus more to thin if needed)
3 tbsp apple cider vinegar
1 tbsp maple syrup
2 tsp Dijon mustard
1 tsp celery seed (This is the "secret" ingredient that makes it taste like classic deli slaw)
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp freshly ground black pepper

Instructions

Prep the Veggies: In a large mixing bowl, combine the shredded green cabbage, purple cabbage, grated carrot, sliced green onions, and parsley. Toss them together with your hands so the colours are evenly mixed (it makes for a great photo!).
Whisk the Dressing: In a small jar or bowl, combine the tahini, water, apple cider vinegar, maple syrup, Dijon mustard, celery seed, garlic powder, salt, and pepper.
Emulsify: Whisk vigorously (or shake the jar) until the dressing is pale, creamy, and smooth.
Texture Tip: Tahini can sometimes "seize" and get thick when you first add acid (vinegar). Keep whisking! If it stays too thick (like peanut butter), add another tablespoon of water until it pours like a heavy cream.
Dress & Toss: Pour the dressing over the cabbage mixture.
Massage (Optional but Recommended): Use tongs or your clean hands to toss the salad well, ensuring every shred of cabbage is coated. If you like a softer slaw, give it a little massage with your hands to break down the cabbage slightly. For a crunchier slaw, just toss gently.
Marinate: Let the slaw sit in the fridge for at least 15-20 minutes before serving. This allows the flavours to meld and the cabbage to soften just a tiny bit.

Additional Information

Nutrition Facts (Summary)

Calories

118

Fat

7.5g (54% of Calories)

Saturated Fat

1.1g (6% DV)

Cholesterol

0mg (0% DV)

Sodium

245mg (11% DV)

Carbohydrates

11.2g (36% of Calories)

Dietary Fiber

3.1g (11% DV)

Total Sugars

5.2g

Protein

3.6g (10% of Calories)

Vitamin A

2150 IU (43% DV)

Vitamin C

38.5mg (43% DV)

Vitamin D

0 IU (0% DV)

Vitamin E

0.4mg (2% DV)

Vitamin K

78mcg (65% DV)

Thiamin (B1)

0.2mg (15% DV)

Riboflavin (B2)

0.1mg (5% DV)

Niacin (B3)

0.8mg (4% DV)

Vitamin B6

0.2mg (10% DV)

Vitamin B12

0mcg (0% DV)

Calcium

85mg (7% DV)

Copper

0.3mg (30% DV)

Folate

36mcg (9% DV)

Iron

1.8mg (10% DV)

Magnesium

32mg (8% DV)

Phosphorus

105mg (8% DV)

Potassium

310mg (7% DV)

Selenium

3.5mcg (5% DV)

Zinc

1.1mg (10% DV)

Chef's Notes

The "Celery Seed" Factor: If you've ever wondered why homemade slaw doesn't taste like the stuff you get at a diner, it's usually celery seed. It provides that distinct, savoury, slightly bitter punch that cuts through the sweetness. Don't skip it if you can help it!
Storage: This slaw holds up remarkably well compared to mayo-based slaws. It will stay crunchy in the fridge for up to 3 days, though the purple cabbage will eventually bleed into the dressing (making it pink!).
Why Tahini? We used tahini here instead of cashews or tofu for variety. It's a whole-food fat (ground sesame seeds) that is incredibly high in Calcium and Iron, making this a nutrient-dense side dish rather than just empty calories.
Assumptions:
Nutritional information is estimated based on standard raw ingredients and hulled tahini.
Percentages for "Daily Value" (DV) are based on a 2,000-calorie reference diet.
Percentages for macronutrient calories are calculated from the gram amounts (Fat: 9cal/g, Carbs: 4cal/g, Protein: 4cal/g).