Fresh Vegan Coleslaw with Creamy Tahini Dressing
A quick and easy fresh vegan coleslaw featuring crunchy cabbage and carrots tossed in a creamy, nutty tahini dressing. Perfect for summer gatherings and a healthy, flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Vegan, American
Ingredients
Scale
- 4 cups green cabbage, finely shredded (about 300g)
- 2 cups red cabbage, finely shredded (about 150g)
- 2 medium carrots, peeled and julienned or grated
- 3 stalks green onions, thinly sliced
- ¼ cup fresh parsley or cilantro, chopped (optional)
- ¼ cup tahini (about 60ml)
- 3 tablespoons fresh lemon juice (about 45ml)
- 1 tablespoon maple syrup (about 15ml)
- 1 clove garlic, minced
- 1 tablespoon apple cider vinegar (about 15ml)
- 3–4 tablespoons water (about 45-60ml)
- ½ teaspoon sea salt (to taste)
- Pinch of freshly ground black pepper (optional)
Instructions
- Prep the Vegetables (about 15 minutes): Rinse the cabbage heads under cold water and remove any bruised outer leaves. Finely shred both green and red cabbage using a sharp knife or mandoline. Peel and julienne or grate the carrots. Thinly slice the green onions including the green tops. Chop fresh parsley or cilantro if using. Toss all the veggies together in a large mixing bowl.
- Make the Tahini Dressing (5 minutes): In a small bowl or jar, combine tahini, lemon juice, maple syrup, minced garlic, and apple cider vinegar. Whisk or shake vigorously. Slowly add water, one tablespoon at a time, whisking until smooth and pourable. Season with sea salt and freshly ground black pepper to taste.
- Toss Together (2-3 minutes): Pour the dressing over the shredded vegetables. Toss everything together using tongs or clean hands until evenly coated.
- Let It Rest (optional, 10-15 minutes): Let the coleslaw sit at room temperature to allow flavors to meld and cabbage to soften slightly. Serve chilled or at room temperature.
Notes
If dressing is too thick or clumpy, add more water and whisk well. Drain excess liquid if coleslaw becomes watery after resting. Finely shredding cabbage improves texture. Toast tahini lightly for a smoky flavor. Adjust lemon juice and maple syrup to balance acidity and sweetness. Can substitute sunflower seed butter for tahini but flavor will differ.
Nutrition
- Serving Size: About 1 cup (150g)
- Calories: 165
- Sugar: 5
- Sodium: 230
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 12
- Fiber: 4
- Protein: 4
Keywords: vegan coleslaw, tahini dressing, healthy coleslaw, dairy-free coleslaw, summer salad, plant-based side dish