Veggie Rainbow Coleslaw with Tahini Dressing - Vegetarian

Indulge in a visual and culinary treat with the Veggie Rainbow Coleslaw with Tahini Dressing, where vibrant hues and fresh flavors come together in a delightful harmony. This coleslaw is a colorful medley of shredded red and green cabbage, grated carrots, thinly sliced bell peppers, and red onion, all perfectly coated in a creamy, tangy tahini dressing.

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Temps de préparation 20

Temps total 20

Type de plat Salad

Cuisine International

Portions servings

Calories 220 kcal

Ingrédients

2 cups red cabbage, shredded

2 cups green cabbage, shredded

1 cup carrots, grated

1 cup red bell pepper, thinly sliced

1 cup yellow bell pepper, thinly sliced

1/2 cup red onion, thinly sliced

1/4 cup fresh parsley, chopped

1/4 cup sesame seeds

1/3 cup tahini

1/4 cup lemon juice, freshly squeezed

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 tablespoon honey (use agave nectar for vegan option)

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Instructions

In a large mixing bowl, combine the red and green cabbage, carrots, red and yellow bell peppers, red onion, and parsley.
In a separate bowl, whisk together the tahini, lemon juice, apple cider vinegar, olive oil, honey, garlic, salt, and pepper until smooth and well blended.
Pour the tahini dressing over the vegetable mixture and toss to coat evenly.
Sprinkle the sesame seeds over the coleslaw and give it a final toss.
Let the coleslaw sit for at least 30 minutes in the refrigerator before serving to allow the flavors to meld.

Nutrition (per 100g)

Keyword chopped salad, coleslaw, colorful salad, crunchy slaw, dairy-free, easy recipe, fresh ingredients, gluten-free, healthy salad, light meal, low calorie, quick salad, rainbow coleslaw, raw veggies, summer salad, tahini dressing, vegan option, vegetarian, veggie salad

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Veggie Rainbow Coleslaw with Tahini Dressing – Vegetarian