Main image of Creamy Coleslaw with Tahini Dijon Dressing

Creamy Coleslaw with Tahini Dijon Dressing

15 min

Side

Salad

10 ingredients or less

Creamy. Crunchy. Satisfying. Nutritious. This coleslaw can be enjoyed on its own or as a topping for burgers and tacos.

Servings

(1 cup per serving)

Total

15 min

Prep

15 min

Contains

Sesame symbol

sesame

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

Dressing

Salad

  • 5 cups (320 g)
    shredded green cabbage
  • 2
    medium carrots, shredded
  • ½
    daikon radish, shredded, drained (optional)
  • ⅓ cup (48 g)
    roasted sunflower seeds
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Directions

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  1. Place all of the dressing ingredients in a blender on high, stopping occasionally to scrape down the sides. Continue until creamy. Alternatively, whisk all of the ingredients together in a bowl.
  2. Toss all salad ingredients and dressing in a large bowl. Ideally, allow the salad to sit for at least 15 minutes for the cabbage to soften. Serve and enjoy!

Storage

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Kiki - July 27, 2021, 9:20 p.m.

Looks so delicious!! You've inspired me to eat more vegetarian and plant based! Thank you for your inspiration!

PUL Team - July 29, 2021, 5:07 p.m.

We appreciate this so much, Kiki! Thank you for being here and allowing PUL to be part of your plant-based journey 🥰


Louise Magnusson🇸🇪 - June 11, 2021, 2:11 p.m.

I’m obsessed with creamy salads and sauces, so I was excited to try this coleslaw as a side dish. I really enjoyed it: it’s fresh and the vegetables remain crisp with the citrus and vinegar. I took honey instead of maple syrup, as the former is commonly used for cooking in Sweden. I noticed that there isn’t any salt in the dressing, so I added sea salt to balance the sweetness, acidity, and fat👌🏻. Dried dill and chives provide a nice top flavour!
I suppose that I should revise my idea of how a coleslaw should be (I’m not a strict old-definition vegetarian🤭), but I wouldn’t call this salad a coleslaw. It’s to light and mild for that. Don’t be discouraged! I’ll definitely make this salad again, as it’s easy to prepare👏🏼, versatile, and delicious. When I’ll have a strong desire for coleslaw, I’ll stay however with my mayonnaise-base ditto

PUL Team - June 12, 2021, 8:17 p.m.

So glad you enjoyed the recipe, Louise, and love that you added salt to help balance it out! The recipe is definitely lighter than usual coleslaw recipes. Perhaps it may be fun to experiment with adding mayonnaise to this one 🧐


Nina - March 22, 2021, 9:22 a.m.

This one tasted so much better than any other coleslaw I've ever eaten! Can't recommend this highly enough!

PUL Team - April 2, 2021, 1:59 a.m.

Aww what an incredible review, Nina! We're so happy to hear 🥰