Description
A fresh and vibrant twist on the classic picnic staple, this coleslaw combines crisp cabbage and sweet, tart apples with a silky, nutty tahini-based dressing. Completely plant-based, gluten-free, and nutrient-dense, this salad offers a refreshing crunch that perfectly balances earthy savory notes with zesty citrus brightness, making it an ideal side dish for any meal.
Ingredients
4 cups shredded green cabbage
2 medium crisp apples (like Honeycrisp or Granny Smith), thinly sliced or julienned
1/4 cup liquid tahini
2 tablespoons lemon juice
1 tablespoon maple syrup
1 tablespoon warm water (to thin if needed)
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper until smooth.
Add warm water one teaspoon at a time if the dressing is too thick to drizzle.
In a large mixing bowl, combine the shredded cabbage and sliced apples.
Pour the dressing over the cabbage mixture.
Toss well until all ingredients are evenly coated.
Let the coleslaw sit for 10 minutes before serving to allow the flavors to meld.
Notes
Add sunflower seeds or pumpkin seeds for extra crunch. You can store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15
- Category: Dinner
- Method: No-cook
- Cuisine: Modern American
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg