This classic, easy vegan coleslaw with a tangy mayo tahini dressing is a summer bbq essential. It only takes 15 minutes to make and pairs perfectly with veggie burgers and whatever else is on the menu at your next bbq.
- 3 cups purple cabbage, sliced thinly
- 3 cups green cabbage, sliced thinly
- 1 1/2 cups shredded carrot
- 3 tbsp finely chopped dill
- 1/4 cup roasted, salted sunflower seeds
- 1/2 tsp salt + black pepper to taste
- 1/2 cup vegan mayo
- 1 1/2 tbsp tahini
- 1/2 tbsp dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp agave nectar
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne
- 1 tbsp water
- Prep the vegetables. The easiest way to do so is to use a food processor shredder attachment (if you have one). It works for both the 1 1/2 cups of carrots and the 6 total cups of cabbage. If you don't have a food processor, use a grater to grate the carrots, and use a sharp knife to cut the cabbage into thin, bite-sized strips.
- Make the dressing. In a small mixing bowl, whisk together all ingredients until smooth and creamy.
- Assemble. Add all ingredients to a large mixing bowl, add the dressing and toss until thoroughly coated. You can either serve right away, or refrigerate for an hour to let the flavors intensify.
Store leftovers in an airtight container in the refrigerator for 3-5 days. Coleslaw will taste best if consumed within 2-3 days.
To make prep easier, try using the slicing attachment on your food processor to prep the cabbage and carrots, or purchase them pre-shredded.
Purple and green cabbage taste more or less the same, so don't worry if you can only find one or the other at the grocery store.
For maximum freshness and minimum sogginess, prep the dressing and the veggies separately and mix them together when ready to serve.
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Keywords: vegan coleslaw