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+ servings
Bowl of slaw on a table

Rainbow Slaw with Lemon Garlic Tahini Dressing

Julia Frey of Vikalinka
A stunning rainbow slaw with a fresh dressing, ready in 10 minutes!
4.50 from 4 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 135 kcal

Equipment

Ingredients
  

For the rainbow slaw

  • ½ small white cabbage core removed
  • 1 large red pepper
  • 2 apples
  • 1 beet
  • 1 small red onion
  • 1 large carrot
  • a large bunch cilantro/coriander chopped

For the lemon garlic tahini dressing

  • cup/85 ml This is an affiliate link.tahini paste
  • 1 tbsp olive oil
  • 1 garlic clove crushed
  • 1 lemon juice of
  • 4-5 tbsp cold water
  • salt to taste
  • black sesame seeds optional

Instructions
 

  • Fit your food processor with a slicing blade and cut cabbage and red pepper using it.
  • Wash and scrub all the vegetables well but do not peel. Remove the ends from beets and carrots. Then switch to a large grating blade and process the rest of the vegetables. Alternatively you can use a sharp knife to cut the cabbage and red pepper and a vegetable grater for the rest.
  • Chop cilantro and combine all vegetables in a large bowl.
  • In a jam jar combine all the dressing ingredients but the water and shake vigorously to combine. Add water 2 tbsp at a time to achieve a desired consistency.
  • Add half of the lemon garlic tahini dressing to the slaw and toss gently to coat. Salt to taste. Sprinkle with sesame seeds. (Keep the remaining dressing in a fridge for another use.)

Nutrition

Calories: 135kcalCarbohydrates: 17gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 320mgPotassium: 320mgFiber: 4gSugar: 9gVitamin A: 1833IUVitamin C: 52mgCalcium: 53mgIron: 1mg
Keyword rainbow slaw
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