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Bowl of slaw on a table

Rainbow Slaw with Lemon Garlic Tahini Dressing

A stunning rainbow slaw with a fresh dressing, ready in 10 minutes!
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Course: Side Dish
Cuisine: American
Keyword: rainbow slaw
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8
Calories: 135kcal


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 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


  • 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.)


Calories: 135kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 320mg | Potassium: 320mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1833IU | Vitamin C: 52mg | Calcium: 53mg | Iron: 1mg