For 4 years in high school I worked at an all-you-can-eat-ribs steakhouse called Montanas.
Shocking, I know.
While working there I sometimes made the coleslaw that would accompany the ribs or steaks. What's interesting is how programmed we were to think this coleslaw was healthy, simply because it contained vegetables. But was it really?
A typical coleslaw recipe that uses the same amount of cabbage as I did calls for one cup of mayonnaise. One whole cup! Plus a quarter cup processed sugar. Yeesh. Here's the nutrient breakdown for the mayo + sugar:
Calories: 1689 kcal
Total fat: 165 g
Saturated fat: 26 g
Cholesterol: 93 mg
Sodium: 1397 mg
Total Carb: 190 g
Fiber: 0 g
Protein: 2 g
Now let's compare this to the dressing in this recipe:
Calories: 550 kcal = 68% less
Total fat: 44 g = 73% less
Saturated fat: 6 g = 77% less
Cholesterol: 0 mg = 93 g less!
Sodium: 453 mg = 68% less
Total Carb: 33 g = 65% less
Fiber: 8 g = 8 g more!
Protein: 15 g = 87% more
+ way more vitamins and minerals not listed
For the record, I never count calories, macronutrients or micronutrients because I don't think it's necessary. In fact I think it can be very harmful and negatively affects our relationship with food.
The reason I did this little exercise was simply to show you just how significantly better this coleslaw is for you that the traditional variety.
You can enjoy this coleslaw on its own.
As a side dish.
Or as I did, inside this delicious Bean & Oat Burger:
Same great taste.
Way better for you.
And the winner is...!
Creamy Coleslaw with Tahini Dijon Dressing
▸ ▹ Vegan, gluten-free, oil-free, nut-free
Yield: 6 large servings, 12 small servings
Prep Time: 20 min
Total Time: 20 min
1/2 medium green cabbage, cored, thinly sliced, about 5 cups packed
2 medium carrots, peeled, shredded
1/2 large daikon radish, peeled, shredded, pressed to drain fluid, about 2 cups packed (optional)
1/3 cup (45g) raw sunflower seeds
1 lime, juiced (~2 Tbsp or 30mL)
1/3 cup (75g) tahini (sesame seed butter)
1 Tbsp (15mL) dijon mustard
1/3 cup (75mL) water
2 tsp (10mL) apple cider vinegar
2 tsp (10mL) agave syrup
Place all dressing ingredients in a blender on high, stopping occasionally to scrape down sides. Continue until creamy and well combined.
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: store in an air-tight container in the fridge for up to 24 hours.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes