Fresh, crunchy and flavorful, this lemon tahini slaw recipe is the perfect match to go along with barbecue, tacos, or even fried falafel. It’s has the perfect mix of savory for the creamy tahini, and sweet from the thinly sliced apples. This recipe can be prepped in advance too!
Crunchy Lemon Tahini Slaw Recipe with Apple – Vegan!
This slaw has been such a tasty addition to our pulled pork sandwiches and fish tacos!
Tahini is one of those items I keep on hand, but don’t have too many uses for. I do love it in a snack ball (these coconut snack balls are so yummy!), and of course it’s needed when making hummus. Other than that, it’s one that hangs out in my fridge until I have a specific use.
That’s where this tasty slaw comes in handy! The tahini has a lovely savory flavor and goes really well with the added sweetness from the apple.
What would you serve this with?
Why you’ll love this recipe
Minimal prep time – Save time by using a pre-chopped bag of coleslaw mix! The dressing easily mixes together in minutes, making this a fast to make easy side dish!
No mayo – We’re swapping mayonnaise for tahini (which is a seed butter made from sesame seeds). This keeps the recipe egg free and vegan!
Loads of veggies – A great way to get lots of cruciferous vegetables in!
What you need for this healthy slaw recipe
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- tahini
- lemon juice
- maple syrup
- lemon zest
- garlic powder
- sea salt
- black pepper
- coleslaw mix
- apple
- green onion
How to make this tahini coleslaw recipe
Step 1: In a large bowl for serving, make the creamy slaw dressing. Whisk the tahini, lemon juice, maple syrup, lemon zest, garlic powder, and water. Add a pinch of sea salt and pepper to taste.
Step 2: Core the apple, and cut it into thin matchsticks. Mince the green onion.
Step 3: Into the same bowl with the salad dressing, combine cabbage mix, apples and green onion. Toss to coat the crunchy cabbage, and enjoy!
Watch me make this great side dish
The full how to video can be watched below, or on my YouTube channel!
What to serve this slaw with
A good coleslaw is a standard at any summer barbecue. Since this recipe is mayo free (thanks to the mighty sesame tahini!), it keeps better at room temperature compared to a classic coleslaw recipe.
Try serving this recipe with any of these favorites:
- Traeger pulled pork sandwiches
- Traeger pork loin roast recipe
- Teriyaki chicken on a stick
- Mediterranean ground beef kabobs
- Falafel wraps
How to store this good coleslaw recipe
Cabbage salad stores really well. Once it is made, add any leftover or pre-prepped slaw into an airtight container.
It will keep fresh for 1-2 days.
If you would like to prep it further in advance, make the dressing and keep it separate in a small container.
When you’re ready to make your slaw, freshly dice the apple and mix everything together.
While the cabbage can keep fresh tasting for longer, the apple will be more fresh within the first 2-3 days.
Substitutions
Below you’ll find a list of substitutions that will work well in this vegan coleslaw recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Tahini – While tahini is the main flavor in your tahini dressing, you can also swap in any other nut or seed butter. For a more Thai flavor profile, try peanut butter.
Lemon juice & zest – Lime juice and lime zest will work here. If neither are available, swap in some apple cider vinegar or white vinegar in its place.
Maple syrup – Maple syrup balances out the acidity from the lemon juice. Honey will work here as well. For a more savory dressing, swap in olive oil in place of a sweetener.
Garlic powder – Onion powder works here too!
Coleslaw mix – Instead of a coleslaw mix, you can use a head of cabbage and shred it yourself. It’s quick in the food processor with the shredding attachment. Both green cabbage or red cabbage will work well here!
Apple – Fresh pear is a great alternative here. Opt for a less ripe pear so that it doesn’t become mushy with the crunchy vegetables.
Green onion – Get more onion flavor by swapping green onion for red onion or shallot. Be sure to finely mince the onion if you choose to use an alternative. Chive is a fantastic, more mild, option for the green onion.
More recipes you’ll love
Lemon Tahini Slaw Recipe
Ingredients
- ¼ cup tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- ½ tsp lemon zest
- ½ tsp garlic powder
- 2-3 tbsp water or as needed to thin
- pinch sea salt
- pinch pepper
- 4 cups coleslaw mix
- 1 apple cored and sliced into thin strips
- 1 green onion minced
Instructions
- In a large bowl for serving, make the creamy slaw dressing. Whisk the tahini, lemon juice, maple syrup, lemon zest, garlic powder, and water. Add a pinch of sea salt and pepper to taste.
- Core the apple, and cut it into thin matchsticks. Mince the green onion.
- Into the same bowl with the salad dressing, combine cabbage mix, apples and green onion. Toss to coat the crunchy cabbage, and enjoy!
Nutrition
If you try this lemon tahini slaw recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
