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Rainbow Kale & Cabbage Slaw w/ Tahini Dressing

I've never been a fan of coleslaw because I am really not fond of mayo! Most of the time ill do oil and vinegar on a cabbage-based "slaw type salad" but, to be honest, heartier veggies really benefit from creamy dressings. As the salad sits the fibers break down and begin to soften, making it easier to eat (no one likes chewing on tough, barely dressed cabbage and kale) This creamy tahini dijon dressing is so addicting. It has acid, sweetness, tang, and creaminess. If you or someone in your family isn't a fan of kale and cabbage, I am sure this will change your mind! PS, investing in a mandoline will change your coleslaw game forever. I highly recommend using one. Thinly sliced cabbage soaks up all the goodness and tastes much better than thick chunks.

Serves 4-6

Prep: 20 min

Cook: 0 min

Total: 2o min




  • 1/2 head red cabbage - shredded on a mandolin or sliced very thin

  • 2 large carrots, julienned or shredded

  • 1 red pepper, thinly sliced

  • 1 large bunch kale, ribboned

  • 1 bunch green onions, thinly sliced


  • 1/2 cup tahini

  • Juice of 1 lemon

  • 1/4 cup apple cider vinegar

  • 2 tbsp olive oil

  • 1 tbsp dijon mustard

  • 2 tbsp honey or maple syrup

  • 1 garlic glove, crushed or grated

  • 1 tsp salt

  • Freshly ground black pepper

  • Water to thin



In a large mixing bowl combine all your slaw ingredients and set aside.

In a smaller bowl whisk together tahini, olive oil, lemon juice, apple cider vinegar, dijon garlic, dijon mustard, honey, salt, and pepper. Slowly add water to achieve your ideal consistency. I like mine pretty thick, about the same thickness as yogurt. Taste to check for seasoning. Pour onto your slaw and toss to combine, ensuring everything is coated and not dry in some spots.

Store leftovers for up to a few days in the fridge. It still tastes amazing left over!


Feel free to make this a complete meal by adding a protein such as grilled chicken or sautee some chickpeas and spices in olive oil in a pan and add on top to keep this completely vegan, yum! A sprinkling of hemp or pumpkin seeds makes this a great lunch salad if you are in a rush for the protein options.

You could use green cabbage or napa/savoy if you can't find red.

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