Veggie Rainbow Coleslaw with Tahini Dressing - Vegetarian
The Veggie Rainbow Coleslaw with Tahini Dressing is a visual feast, blending a spectrum of colorful vegetables in a single bowl. With thin slices of red and green cabbage, crisps of carrots, vibrant bell peppers, and radishes, it promises a crunch with every bite. A creamy tahini dressing binds these fresh ingredients together, adding a touch of savory and nutty flavor that elevates this salad to new heights.
Ingrédients
- 2 cups red cabbage, thinly sliced
- 2 cups green cabbage, thinly sliced
- 1 cup carrots, julienned
- 1 cup bell peppers, thinly sliced (use a mix of colors)
- 1/2 cup radishes, thinly sliced
- 1/4 cup green onions, finely chopped
- 1/2 cup fresh parsley, chopped
- 1/3 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water (as needed to thin dressing)
Instructions
- In a large bowl, combine red cabbage, green cabbage, carrots, bell peppers, radishes, and green onions.
- In a separate small bowl, whisk together tahini, olive oil, lemon juice, apple cider vinegar, honey (or maple syrup), minced garlic, salt, and black pepper until smooth.
- If the dressing is too thick, add water a tablespoon at a time until a pourable consistency is achieved.
- Pour the tahini dressing over the vegetables and toss well to coat evenly.
- Add chopped parsley and toss again.
- Serve immediately or refrigerate for an hour to let the flavors meld together before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 150kcal | Carbohydrates: 17g | Protéines: 4g | Fat: 8g | Sucre: 10g
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