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Creamy Tahini Dijon Slaw

15 min

Salad

Side

10 ingredients or less

No cook

Budget-friendly
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

  • 1
    lime, juiced
  • ⅓ cup (80 mL)
    tahini
  • 1 Tbsp (15 mL)
    dijon mustard
  • ⅓ cup (80 mL)
    water
  • 1 Tbsp (15 mL)
    apple cider vinegar, plus more to taste
  • 2 tsp (10 mL)
    agave syrup

Salad

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

Directions

  1. Place all of the dressing ingredients in a bowl and mix well.
  2. Toss the 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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Let us know what you think

Nutrition info

Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.

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Debbie - Nov. 10, 2024, 1:18 a.m.

Sublime!! Loved the dressing so much I’m going to use it on roasted butternut squash and beets with kale or arugula salad and pepitas for an Autumn or Thanksgiving salad.

PUL small logo PUL Team - Nov. 11, 2024, 4:04 p.m.

So happy to hear the recipe is being enjoyed, Debbie, thanks a bunch! 🤗

Reply
Barbara Maguire - June 27, 2024, 10:54 a.m.

I’m going to post here again because this is just so good. Healthy with no salt. Delicious and so quick. I love this!

Reply
Lori - April 26, 2024, 7:39 p.m.

Haven't tried this yet, but it looks great. Wondering what piece of equipment you are using to make the veggies look like fine egg noodles?

PUL small logo PUL Team - April 29, 2024, 7:48 a.m.

Hey Lori, we used a mandoline to shred up the veggies, though a box shredder should also work to achieve a similar texture 😊

Reply
Barbara Maguire - Dec. 19, 2023, 4:05 a.m.

So good! This is now my go to for all future coleslaws!

Reply
Veronica - Nov. 30, 2023, 7:40 p.m.

Soooo good! This is my new favourite wintry salad recipe😍😍loved it as a side dish

Reply
Priscila Pereira - Sept. 27, 2023, 2:35 a.m.

I just made this salad and I’m amazed. Wanted to use some carrots I had in the fridge for a quick to make dinner and came across this deliciousness. I substitute the agave for maple, lime for lemon, and used red cabbage because that what I had. So tasty!!!!

PUL small logo PUL Team - Sept. 27, 2023, 3:16 a.m.

Mmm sounds lovely, Priscila - we're so happy that the slaw was enjoyed with the modifications ✨

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Martunia - Sept. 25, 2023, 2:43 p.m.

I made this twice now. Amazing as a side dish or in burgers. The crunch is everything!

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Laura - July 18, 2023, 3:32 p.m.

SO DELICIOUS! I made this last evening with some leftover cabbage that I had in the fridge. I had to sub a little lemon juice because I ran out of lime but it was still very tasty and super refreshing on a hot summer night. I also cubed up some tofu to top it with, and subbed cashews because that's what I had. And now I can't wait to eat lunch today!

My husband and I love watching your videos on YouTube - he is currently reviewing his diet due to some health issues and you've provided a TON of inspiration and great information. Last night he checked me about the type of rice I was cooking (Are you making brown??) and asked what the health benefits of chia seeds are. Thanks for everything!!! :)

PUL small logo PUL Team - July 22, 2023, 2:26 a.m.

Awe we're so thrilled our videos are being enjoyed, Laura, and thanks for sharing your experience with the recipe! Lots of love to you and your husband 💛

Reply
Janine - March 29, 2023, 9:56 p.m.

I am absolutely addicted to this salad right now. Eating it at least twice a week. Absolutly love the dressing and swapt out the daikon for red cabbage, making it even more colorful.

Thank you so much for your amating work.
Sending greetings from the austrian alps

PUL small logo PUL Team - March 30, 2023, 12:24 a.m.

Mmm sounds lovely, Janine! Sending lots of love to the Austrian Alps 🤗

Reply
Daniel - June 15, 2022, 6:04 a.m.

Simple and tasty. Made with black tahini. Didn't have radish. Added salt and subbed Maple for Agave. This is one of the few recipes I saved.

PUL small logo PUL Team - June 17, 2022, 6:38 a.m.

Ooo thanks for sharing the modifications, Daniel, we appreciate it so much!

Reply
Gesa - Jan. 10, 2022, 7:31 p.m.

It is January and here in Switzerland the 3 main ingredients carrots, cabbage and daikon raddish are all available from local producers also at this time of the year. That makes this coleslaw a very nice dish to prepare these weeks/months. I am glad I found this recipe and I really like it very much! I agree with another comment that salt and dill are a nice addition ;-) Thank you for publishing this recipe!

PUL small logo PUL Team - Jan. 12, 2022, 3:33 a.m.

Oh, Gesa, we're so happy to hear! Thanks a bunch for taking the time to share 🤗

Reply
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 small logo 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 🥰

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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 small logo 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 🧐

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

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

Reply