Description
This healthy, lighter take on traditional coleslaw is one you’ll want to make on repeat! Instead of a mayonnaise-based dressing, it’s tossed with creamy tahini, extra-virgin olive oil, fresh lemon juice, garlic, and a touch of date syrup for the perfect balance of savory, bright, and subtly sweet flavors. It’s crisp, refreshing, packed with wholesome ingredients, and comes together in just minutes. For extra crunch and a little nutrition boost, sprinkle pepitas and hemp seeds on top before serving.
Ingredients
Units
Scale
- 1/2 medium purple cabbage (yields about 10 cups finely shredded cabbage)
- 2 tablespoons runny tahini
- 1 tablespoon good-quality extra virgin olive oil
- 2 large garlic cloves, pressed through a garlic press or grated on a microplane
- 1/2 teaspoon fine salt, plus up to 1/4 teaspoon more to taste
- 1/4 cup raw pepitas (or sunflower seeds)
- 2 tablespoons hemp seeds
- Juice from 1/2 large juicy lemon
- 1 teaspoon date syrup
Instructions
- Remove the outer leaves from the cabbage. Cut the cabbage in half, remove the core, then cut into quarters. For this recipe, you’ll use about two quarters of the cabbage to get 10 cups shredded cabbage.
- Using a mandoline on the thinnest setting, finely shred the cabbage. I like to start with the pointed tip of the cabbage quarter against the mandoline to get really fine, delicate, angel-hair-like shreds.
- Add the shredded cabbage to a large mixing bowl. Add the tahini, extra-virgin olive oil, garlic, salt, pepitas, hemp seeds, lemon juice and date syrup.
- Toss really well until the cabbage is evenly coated. The slaw will reduce in volume as it sits because the salt draws moisture out of the cabbage.
- Taste and add up to 1/4 teaspoon more salt, if needed.
- Serve right away for maximum crunch, or let it sit for a bit so the cabbage softens slightly and the flavors come together.
- Prep Time: 10
- Category: Side Dish
- Method: Hand stirring