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Creamy Tahini Dijon Slaw
15 min
Salad
Side
10 ingredients or less
No cook
Budget-friendly
Servings
(1 cup per serving)
Total
15 minPrep
15 minContains
sesame
Free from
soy
peanut
tree nut
gluten
Ingredients
Dressing
-
1lime, juiced
-
1 Tbsp (15ml)dijon mustard
-
⅓ cup (80ml)water
-
-
Salad
-
5 cups (450g)shredded green cabbage
-
2carrots, shredded
-
½daikon radish, shredded, drained (optional)
-
⅓ cup (48g)roasted sunflower seeds
Make your own
Directions
- 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!
Storage
- Store in an airtight container in the fridge for up to 1 day.
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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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Very nice! I love the dressing, I just added a bit of salt to balance out the acidity and it worked very well (maybe my mustard wasn’t very salty)
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.
I’m going to post here again because this is just so good. Healthy with no salt. Delicious and so quick. I love this!
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?
So good! This is now my go to for all future coleslaws!
Soooo good! This is my new favourite wintry salad recipe😍😍loved it as a side dish
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!!!!
I made this twice now. Amazing as a side dish or in burgers. The crunch is everything!
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!!! :)
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!