Vegan Coleslaw with Apples and Tahini Dressing
Elevate your meal with this vibrant, refreshing coleslaw that trades heavy mayo for a creamy, zesty tahini dressing. Crisp apples, crunchy cabbage, and protein-rich chickpeas combine to create a perfect balance of sweet, savory, and tangy flavors. It is a quick, nourishing, and allergen-friendly dish that works beautifully as a satisfying main or a lively side for any occasion.
- Prep Time: 15
- Total Time: 15
- Yield: 4 servings
- Category: Dinner
- Method: No-cook
- Cuisine: Modern American
- Diet: Vegan, Gluten-free
Ingredients
1/4 cup smooth tahini
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
3 garlic cloves, minced
1 teaspoon maple syrup
4 tablespoons water
1/4 teaspoon salt
4 cups shredded green and purple cabbage mix
2 crisp apples, julienned
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup chopped fresh parsley
Instructions
In a small bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, maple syrup, salt, and 3 tablespoons of water until smooth.
Add the final tablespoon of water if you prefer a thinner, more pourable dressing consistency.
In a large mixing bowl, combine the shredded cabbage, julienned apples, and chickpeas.
Pour the dressing over the cabbage mixture and toss well to coat everything evenly.
Garnish with fresh parsley before serving.
Notes
For the best texture, slice the apples just before serving to prevent browning. You can store leftovers in an airtight container in the refrigerator for up to two days, though it is best enjoyed fresh. Enhance the crunch by adding toasted sesame seeds or sunflower seeds as a topping.