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This Zesty Summer Slaw might just become your go-to dish of the season. It’s light, crunchy, and tossed in a creamy tahini vinaigrette that brings a bold, tangy flavor to every bite. Whether you’re serving it as a fresh summer side or enjoying it solo for lunch, it’s loaded with nutrition and it’s very simple to pull together. Bonus: it’s Vegan, Paleo, and naturally gluten-free.
Not long ago, I asked you on Instagram: Salad or dessert—what should come next? The vote was clear. You wanted salad! Honestly, I love that. Creating veggie-packed dishes is my happy place, and this slaw is one I know you’ll come back to again and again.
So I got right to work……
A Salad That’s Big on Crunch and Flavor
This isn’t your average slaw. We’re combining the crisp bite of cucumbers, radishes, cabbage, and carrots with a silky, flavorful tahini vinaigrette that’s both zippy and satisfying. A sprinkle of chopped hazelnuts adds just the right amount of crunch and richness. It’s a beautiful balance of texture, freshness, and bold flavor.
Simple, Wholesome, and Fast
Want to keep things extra easy? Grab pre-chopped slaw mix at the store. Or chop your own veggies if you’ve got a few minutes to spare. Either way, you’re getting fiber, antioxidants, and a rainbow of nutrients in every forkful.
Quick tip: This salad is best enjoyed fresh, but it can be prepped ahead. Just store the veggies and dressing separately until you’re ready to serve. And if you’re anything like me, you’ll want to make extra vinaigrette—it’s a total flavor booster for grain bowls, wraps, or any greens you have on hand.
Dessert lovers, don’t worry. I haven’t forgotten you. Something sweet and summery is on the way!
Summer Slaw with Tahini Dressing
Ingredients
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
Instructions
- 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.
I can’t believe I’ve never left a review for this slaw! I’ve been making the dressing for a few years now (I usually just use cabbage because I’m lazy) and it’s definitely my go-to dressing recipe! So good, healthy, I’m supposed to eat plenty of tahini for my eyes and for its other health benefits. The non-vegans in my family all love this recipe too!
Made last night. Super easy but frustrating on the dressing because it is super thick and takes a lot to thin it out. Delicious though!!