Description
A vibrant and crunchy rainbow slaw made without mayonnaise, tossed in a creamy tahini lemon dressing that is fresh, colorful, and completely dairy free.
Ingredients
Scale
- 3 cups green cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sweet corn kernels
- 2 tablespoons fresh parsley, chopped
- 1/3 cup tahini
- Juice of 1 large lemon
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine shredded green cabbage, shredded purple cabbage, julienned carrots, sliced red, yellow, and green bell peppers, sweet corn kernels, and chopped parsley.
- In a separate small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth and creamy.
- Pour the dressing over the vegetables.
- Toss thoroughly until all ingredients are evenly coated.
- Let the slaw rest for 15 to 20 minutes to allow the flavors to blend.
- Taste and adjust seasoning if needed.
- Serve chilled or at room temperature.
Notes
- If the dressing is too thick, add a small splash of water and whisk until smooth.
- For softer texture, lightly massage the cabbage before mixing.
- Store leftovers in an airtight container and stir before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg