Refreshing Lemon Tahini Cabbage Slaw
A crisp, colorful, and tangy cabbage slaw tossed in a creamy lemon-tahini dressing. High in fiber, plant-based protein, and good fats, it’s a healthy, satisfying side that’s perfect for quick lunches, meal prep, or as a refreshing addition to any meal.
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.
