Craving a creamy, tangy coleslaw without the guilt of mayo? Get ready to revolutionize your salad game with this mind-blowing Mayo-Free Vegan Coleslaw that will make your taste buds dance and your health-conscious heart sing! Forget everything you thought you knew about traditional coleslaw - this tahini-based version is about to become your new obsession, packed with crisp vegetables and a luscious, dairy-free dressing that's so delicious, you won't believe it's vegan!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 small head green cabbage, shredded
- 2 carrots, grated
- 1/4 cup tahini
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing the green cabbage and carrots. Using a sharp knife or mandoline, finely shred the cabbage into thin, uniform strips. Peel the carrots and grate them using a box grater or food processor.
- In a large mixing bowl, combine the shredded cabbage and grated carrots. Toss the vegetables gently to distribute them evenly.
- In a separate small bowl, create the tahini dressing by whisking together tahini, apple cider vinegar, and maple syrup until smooth and well combined. The mixture should have a creamy, pourable consistency.
- Pour the tahini dressing over the cabbage and carrot mixture. Use tongs or clean hands to thoroughly mix and coat all the vegetables with the dressing.
- Season the coleslaw with salt and freshly ground black pepper to taste. Mix again to ensure even seasoning.
- For best flavor, cover the coleslaw and refrigerate for 30 minutes to allow the flavors to meld together. This resting time will help the vegetables absorb the dressing.
- Before serving, give the coleslaw a final toss and adjust seasoning if needed. Serve chilled as a side dish or light salad.
Tips
- • For the crispiest coleslaw, make sure to shred your cabbage and carrots as finely and uniformly as possible. A sharp knife or mandoline slicer works best. • Don't skip the 30-minute refrigeration time - this allows the flavors to meld and the vegetables to soften slightly, creating a more harmonious dish. • If you want extra crunch, consider adding some thinly sliced red onion or toasted sunflower seeds for additional texture. • Adjust the tahini dressing to your taste - add more maple syrup for sweetness or apple cider vinegar for tanginess. • This coleslaw keeps well in the refrigerator for 2-3 days, making it perfect for meal prep or make-ahead side dishes. • For a protein boost, try adding some chickpeas or edamame to transform this side into a light main course.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 12g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
