Creamy Tahini Dijon Slaw
10 ingredients or less
(1 cup per serving)
⅓ cup (80 mL)
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)
5 cups (320 g)shredded green cabbage
½daikon radish, shredded, drained (optional)
⅓ cup (48 g)roasted sunflower seeds
Make your own
- Place all of the dressing ingredients in a bowl and mix well.
- 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!
- Store in an airtight container in the fridge for up to 1 day.
Let us know what you think
Nutrition per serving (1 cup per serving)
Calories 164 kcal
|Total fat||11.5 g|
|Saturated fat||1.5 g|
|Trans fat||0.0 g|
|Total carbs||13.4 g|
|Dietary fiber||4.9 g|
|Total sugars||4.9 g|
|Added sugars||1.0 g|
|Vitamin A||180 μg RAE|
|Vitamin B6||0.2 mg|
|Vitamin B12||0 μg|
|Vitamin C||30.6 mg|
|Vitamin D||0 μg|
|Vitamin E||2.4 mg|
|Vitamin K||44 μg|
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
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
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.
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!
Looks so delicious!! You've inspired me to eat more vegetarian and plant based! Thank you for your inspiration!
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
This one tasted so much better than any other coleslaw I've ever eaten! Can't recommend this highly enough!