Cool, creamy, zesty, crunchy cabbage-filled vegan cole slaw was just what I craved.
So when life hands you cabbage, make my Seedy Tahini Vegan Cole Slaw!…
This crazy week has been quite a whirlwind for various reasons. I’m sure you’ve all been there. And one of my favorite end of the day or end of the week stress-relievers is cooking. Chopping veggies, stirring soups, tossing pasta…
Position me in front of my cutting board and stove and send me into my own personal culinary dreamland.
Cabbage chopping is quite satisfying. Little mess, no juice, all chop. I sliced into my NYC Farmer’s Market cabbage and that buttery ‘crunch’ sound was music to my ears. And what does one do with when life hands you cabbage? Make Cole Slaw of course! But this is no ordinary recipe.
This Cole Slaw is unique because:
*it is LOADED with healthy seeds
*it is mayo-free, yet still quite “creamy”
*It is vegan 🙂 ..but you knew that already
Seedy Tahini Cole Slaw. I love my Vegenaise, but this “creamy” vegan cole slaw recipe is completely mayo free.
Chopped Cabbage:
Fresh Cabbage. This Greenmarket cabbage was better than any cabbage I have bought in a store. It was uniquely light and fluffy. Almost like a round Napa Cabbage. Super inspiring. So I pondered cabbage stew, braised cabbage .. but Vegan Cole Slaw won my vote.
Cabbage:
Want more cabbage? Read Napa Cabbage: 5 Uses and Nutrition Facts.
Want More Vegan Slaw Recipes:
– Napa Cabbage Slaw
– Vegan Cole Slaw (w/ vegan mayo)
– Jicama Slaw
About the seeds. I used a nice variety of seeds including black and white sesame seeds.
Black vs. White Sesame Seeds. If you do a simple taste test of black vs. white sesame seeds you will find that while the more common white seed had a mild flavor with a chewy texture, the black seeds are bolder, a bit more bitter in taste and even have a thicker crunch.
This bitterness adds a very unique and earthy flavor to the slaw. You don’t have to use black seeds, but worth a try if you can find them in your grocery store. Now onto the recipe…
Seedy Tahini Cole Slaw
vegan, makes 8 cups
1 medium head of green cabbage, chopped into thin strips
1 small sweet onion, chopped
optional: 1 green apple, chopped
Seedy Tahini Dressing:
2 tablespoon apple cider vinegar OR lemon juice
2 tablespoon seasoned rice vinegar (or more of cider vinegar or lemon)
¼ cup maple or agave syrup
1 large orange, juiced
4-5 tablespoon Tahini
1 teaspoon black pepper
1 teaspoon chili powder or ½ teaspoon cayenne
1 tablespoon cumin powder
1 teaspoon coriander (optional)
¼ teaspoon sea salt
Seed Mix: (you can use a blend of whatever seeds you prefer)
¼ cup sesame seeds (black and/or white seeds)
¼ cup pumpkin seeds
2 tablespoon hemp seeds (optional)
Other seed ideas: poppy, flax, fennel
Directions:
1. Prep your cabbage by slicing it in half and chopping it into thin fine bits.
Slice cabbage in half:
2. Place chopped cabbage in a large bowl.
Chopped:
3. Next, chop your onion and add to bowl.
4. In a small bowl, whisk your ‘dressing’ together. You can add seeds directly to dressing mixture as well.
5. Pour dressing over top of cabbage/onions.
6. Toss well. Really well.
Toss Well:
7. Cover bowl and place cole slaw in fridge for at least an hour to chill and marinate. This slaw tastes delicious when made a day ahead of serving time.
8. Serve chilled! Garnish with additional sesame/pumpkin seeds.
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