Time
25 min
Serving
6 persons
Calories
0
This vegan purple cabbage power slaw is a delightful and very satisfying dish packed with vitamins and fiber. Made from raw purple cabbage and a variety of other garden vegetables, this colorful salad is perfect for the health-conscious eater. The tangy tahini-lemon dressing adds a lovely savory flavor to counterbalance the natural sweetness of the vegetables.
Ingredients
- purple cabbage: 0.5 cup (shredded)
- medium carrot: 1 piece (shredded)
- medium red bell pepper: 1 piece (sliced)
- radishes: 0.25 cup (shredded)
- scallions: 0.25 cup (sliced)
- sesame seeds: 1 Tbsp
- cilantro: (for garnish, fresh)
- For the Dressing::
- tahini paste: 2 Tbsp
- lemon juice: 2 Tbsp
- low-sodium soy sauce (or tamari for gluten free): 1 Tbsp
- maple syrup: 1 Tbsp
- garlic clove: 1 piece (minced)
Metric Conversion
Stages of cooking
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In a large bowl, combine the shredded purple cabbage, carrot, red bell pepper, radishes, scallions, and sesame seeds.
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In a separate bowl, whisk together the tahini, lemon juice, soy sauce, maple syrup and garlic until smooth.
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Pour the dressing over the vegetables and toss well to combine.
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Refridgerate the slaw for at least 1 hour to allow the flavors to meld.
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Serve your purple cabbage power slaw garnished with fresh cilantro.
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Enjoy!
