Say hello to your new favorite summer side dish! The crunch of in-season vegetables, and a tangy and zippy Tahini Vinaigrette make such a delicious combo! You’ll love this light and fresh easy side dish or even lunch. Paleo, Vegan, and packed with nutrients.
Recently I took to Instagram and asked all of YOU, what recipe should I work on next? A summer dessert or salad? Overwhelmingly, you all voted for salad. What the what? I must say, I was a little surprised. But, in a good way!! Salads and veggies are actually my favorite dish to make and photograph.
So I got right to work……
And here we have it. A tasty Summer Slaw with the most delicious tangy and creamy Tahini Dressing. You’ll love the crunch of summer veggies like cucumbers and radishes, but also a hint of more texture with some hazelnuts.
And if you’re reading this far and wishing you voted for summer dessert, no worries. I have you covered this week. More is coming!
Ok so let’s get back to our recipe.
How to Make Summer Slaw
This could quite possibly be the easiest side dish ever. In fact, if your local grocery store has some prepped slaw veggies (like shredded cabbage, matchstick carrots, or even broccoli) feel free to hit the ultimate easy button and grab it! Otherwise, we’ll finally chop veggies like cucumbers, radishes, green cabbage (purple too if you can find it), green onion, and carrots.
But really, the star of this dish, is the tahini dressing! This zippy dressing has the perfect amount of tang and flavor. You’ll want to save any extra for extra salads throughout the week.
This salad will only hold well for 1-2 days, and is best served right away! If you need something prepped in advance, feel free to chop up the veggies and separate the dressing in a different container.
Summer Slaw with Tahini Dressing
For the Salad:
- 1 head green cabbage shredded
- 1/2 cup shredded red cabbage
- 1 large carrot* shredded or chopped
- 3/4 cup diced cucumber or cucumber cut into strips**
- 1/2 cup diced radish
- 1/3 cup diced green onion
- 1/2 cup chopped hazelnuts***
For the Dressing:
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 1/2 cup tahini
- 3 tbsp coconut aminos (or GF Tamari Soy Sauce)
- 1 tbsp avocado oil or olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 cup water
In a large bowl toss together shredded cabbage, carrots, cucumber, radish, and green onion.
To make the dressing, place all ingredients into a food processor or blender. Pulse until smooth adding in additional water if the dressing is too thick.
Use about 2/3 cup dressing, toss in the salad. Top with chopped hazelnuts. Refrigerate until ready to serve (best enjoyed within 1-2 days). Save the rest of the dressing for another use, it will store well in the fridge for up to 3 weeks.
*You can also use matchstick carrots, about 1/2 cup works well in this recipe
**You will need about a 4 inch piece of cucumber to get 3/4 cup
***Feel free to swap with another nut in place of hazelnuts.