Bright, crunchy, and bursting with flavor, this Lemon Tahini Cabbage Slaw is a refreshing plant-based side that’s perfect for any meal.
Packed with fiber-rich vegetables, heart-healthy tahini, and immune-boosting garlic, it’s low in carbs and full of good fats.
Quick to prepare and naturally satisfying, this slaw is ideal for meal prep, picnics, or weekday lunches.
Refreshing Lemon Tahini Cabbage Slaw
Equipment
- 1 Large mixing bowl
- 1 medium bowl (for dressing)
- 1 whisk or fork
- 1 Cutting board
- 1 Sharp Knife
- Measuring Spoons
- Optional: salad spinner or colander
Ingredients
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- ½ large sweet onion thinly sliced
- 1 small fennel bulb thinly sliced (≈1 cup)
- 2 small carrots julienned
- 2 medium kale leaves thinly sliced (≈2/3 cup)
- ¾ tsp salt
- ¼ cup fresh lemon juice
- 2 tbsp + 1 tsp roasted tahini
- 3½ tsp granulated onion
- 2 –3 garlic cloves crushed
- 2 tbsp toasted sesame seeds
Instructions
- Prepare the Vegetables: Start by gathering all your vegetables: red cabbage, green cabbage, onion, fennel, carrots, and kale. Rinse them thoroughly under cold running water to remove any dirt or grit. Pat them dry with a clean kitchen towel or paper towels. Finely shred the red and green cabbage using a sharp knife or a mandoline slicer for uniform, thin strips. Thinly slice the sweet onion and fennel bulb, then julienne the carrots and cut the kale leaves into delicate ribbons. Place all the prepared vegetables into a large mixing bowl.
- Salt the Vegetables: Sprinkle the ¾ teaspoon of salt evenly over the shredded and sliced vegetables. Using clean hands or salad tongs, toss the vegetables thoroughly to ensure the salt coats everything evenly. The salt will help draw out excess moisture from the cabbage and other vegetables, intensifying their natural flavors and softening their texture slightly. Set the bowl aside for 30 to 45 minutes, allowing the vegetables to naturally release water and become more tender.
- Make the Tahini Dressing: While the vegetables are resting, focus on the dressing. In a medium-sized bowl, combine the fresh lemon juice, roasted tahini, granulated onion, and crushed garlic cloves. Whisk the ingredients together vigorously until smooth and creamy. If the tahini seems too thick, you can add a teaspoon of water at a time to reach a pourable consistency. Taste the dressing and adjust the seasoning if needed, ensuring a balanced flavor with tangy lemon, savory tahini, and aromatic garlic.
- Drain the Vegetables: After the vegetables have rested for 30 to 45 minutes, you will notice liquid pooling at the bottom of the bowl. Carefully drain this excess water without rinsing the vegetables, as rinsing would remove the natural flavors enhanced by the salt. You can use a fine mesh strainer or gently press the vegetables with a spoon to remove as much liquid as possible.
- Combine Vegetables with Dressing: Pour the prepared tahini dressing over the drained vegetables. Using salad tongs or two large spoons, gently toss the slaw to ensure every piece of cabbage, fennel, carrot, onion, and kale is coated evenly. Take your time during this step to fully integrate the flavors and ensure a creamy, tangy, and aromatic dressing wraps around the vegetables.
- Add Toasted Sesame Seeds: Once the slaw is well-coated with dressing, sprinkle the toasted sesame seeds over the top. Toss lightly again to distribute the seeds evenly throughout the slaw, adding a delightful nutty flavor and a subtle crunch to every bite.
- Chill the Slaw: For best flavor and texture, cover the bowl with plastic wrap or transfer the slaw into an airtight container. Refrigerate the slaw for at least 30 minutes before serving. Chilling allows the flavors to meld together beautifully, giving the slaw a refreshing taste and a crisp, satisfying crunch.
- Serve and Enjoy: Before serving, give the slaw a final gentle toss to redistribute the dressing and sesame seeds. Serve it as a side dish with your favorite mains, pack it for a healthy lunch, or enjoy it as a light, nutrient-dense snack. This slaw keeps well in the fridge for up to four days, making it a convenient, make-ahead option for busy days.
Notes
- Use a mandoline slicer for perfectly thin cabbage and fennel slices.
- Allow the vegetables to sit with salt for at least 30 minutes; this draws out excess water and enhances flavor.
- Do not rinse the vegetables after salting, as it washes away natural flavors.
- Adjust garlic and lemon juice to taste for stronger or milder flavor.
- Toast sesame seeds lightly in a dry pan to release their nutty aroma.
- Optional: add 1 teaspoon dulse flakes with sesame seeds for extra mineral-rich flavor.
- Slaw keeps well in an airtight container in the fridge for up to 4 days.
Chef’s Secrets for Flavorful Slaw
The key to an outstanding slaw lies in preparation and layering of flavors.
Salting the cabbage and other vegetables not only softens them but also concentrates their natural sweetness, creating a perfect base for the dressing.
Whisking the tahini with lemon juice until completely smooth ensures a creamy, velvety dressing that clings to every vegetable ribbon.
Lightly toasting sesame seeds just before mixing adds a warm, nutty note that elevates the slaw.
For added texture and flavor complexity, you can mix in crunchy nuts or dried seaweed flakes, making each bite vibrant and satisfying.
Serving Suggestions for Any Occasion
This Lemon Tahini Cabbage Slaw pairs wonderfully with a wide range of dishes.
Serve it alongside grilled chicken, fish, or tofu for a refreshing, nutrient-packed side.
It also works as a topping for grain bowls, tacos, or sandwiches, adding crunch and tang.
For picnic or potluck settings, chill the slaw and transport it in a sealed container.
Sprinkle extra sesame seeds or a drizzle of tahini just before serving for a visually appealing presentation and enhanced flavor.
Storage Tips to Keep Fresh
To maintain the slaw’s crispness and flavor, store it in an airtight container in the refrigerator.
The slaw is best consumed within four days.
Avoid adding the dressing too far in advance if you prefer an extra crunchy texture; otherwise, the cabbage will naturally soften and absorb the flavors over time, resulting in a more melded, savory taste.
For quick meal prep, keep the vegetables and dressing separate, then combine just before serving for maximum freshness.
Frequently Asked Questions
1. Can I use pre-shredded cabbage?
Yes, pre-shredded cabbage can save time, but fresh cabbage usually has a better texture and flavor. If using pre-shredded, make sure to pat it dry to avoid excess water in the slaw.
2. Can I make this slaw ahead of time?
Absolutely! You can prepare the slaw a day in advance. Keep it chilled in an airtight container. Just toss gently before serving to redistribute the dressing and sesame seeds.
3. Can I substitute the tahini?
You can substitute tahini with almond butter or sunflower seed butter if desired. Keep in mind that the flavor will slightly change, but it will still provide creaminess and healthy fats.
4. Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep. Make a larger batch and store it in the fridge for up to four days. It’s great as a grab-and-go side or topping for wraps, bowls, and sandwiches.
5. Can I add other vegetables?
Definitely! This slaw is versatile. Try adding bell peppers, snap peas, or shredded zucchini for extra color, crunch, and nutrition. Just adjust the salt and dressing accordingly.
