Rainbow Tahini Coleslaw

Serves 4-6 | Prep Time 15 | Cook Time

Why I Love This Recipe

FEATURING: cabbage, carrots, cucumber, onion, parsley (optional), and garlic or garlic scape.

A colourful and fresh recipe that’s a lot easier to make than it looks and that can be adapted based on what you have at hand. Parsley is optional and I often leave it out. Also, I like it a lot more with scallions/green onions than regular onions, especially if serving it to kids.

Note: Tahini needs to be well mixes. If too dry, add a little oil and mix well.

Ingredients You’ll Need

3 cups shredded or grated cabbage (approx. 1/2 cabbage)
1 cup grated carrots (about 1 large carrot)
3/4 cup grated cucumber, skin on (approx. 1/2 cucumber)
Up to 1/2 cup sweet onion, thinly sliced (or 2-3 green onions/scallions, finely chopped)
1 1/4 cups finely chopped flat-leaf parsley (optional)
1/2 cup chopped walnuts or pecans and/or raisins or dried cranberries (optional)

2 Tbsp tahini
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
4 Tbsp lemon juice (approx. 1 small lemon, juiced)
1 garlic strand or more, to taste (or 1 garlic clove, finely chopped)
salt and pepper to taste


Just grate or chop all the veggies and add them to a giant bowl.

Prepare the dressing in a jar or small bowl and whisk.

Toss the dressing with the veggies. Top with chopped nuts and dried cranberries (optional).

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