Ingredients
Vegetables
- 1/2 head of purple cabbage
- 1/2 head of green cabbage
- 2 large carrots
- 1 bunch scallions
- 1/2 cup chopped cilantro
Nuts & Seeds
- 1/2 cup sunflower seeds
- 1/2 cup roasted cashews (chopped)
Dressing
- 2 tablespoons tahini
- 1/4 cup rice vinegar
- Juice of 1 lime (about 2 tablespoons)
- 2 teaspoons tamari (or soy sauce)
- 1 teaspoon Asian hot sauce (optional)
- 1/2 teaspoon garlic powder
- Water as needed (to thin dressing)
Instructions
- Prepare the Vegetables: Finely slice or shred the purple and green cabbage and transfer them to a large bowl, ensuring an even mix of colors and textures.
- Add Carrots and Scallions: Grate the carrots and slice the scallions, then add them to the bowl along with the chopped cilantro, sunflower seeds, and chopped roasted cashews to build flavor and crunch.
- Make the Dressing: In a small bowl, whisk together tahini, rice vinegar, lime juice, tamari, Asian hot sauce (if using), and garlic powder. The dressing will be thick; gradually whisk in water, one tablespoon at a time, until it reaches a creamy, pourable consistency suitable for coating the coleslaw.
- Toss and Serve: Pour the dressing over the coleslaw mixture and toss thoroughly to combine all ingredients evenly. Serve the coleslaw immediately to enjoy its fresh crispness.
Notes
- To add more heat, increase the amount of Asian hot sauce or add a pinch of red pepper flakes.
- This coleslaw is best served fresh but can be refrigerated for up to one day; the texture may soften over time.
- For a nut-free version, omit the cashews and substitute sunflower seeds with pumpkin seeds if desired.
- Adjust the thickness of the dressing by adding more or less water depending on preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan, American
- Diet: Vegan
