Summer Slaw with Tahini Dressing
This colorful slaw brings plenty of crunch to the table, while the creamy tahini dressing adds a fresh, nutty finish. It's a side dish that pairs beautifully with grilled meats, burgers, or sandwiches, making it one you'll reach for all summer.
Servings: 6
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.
Notes
*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.