Description
Elevate your picnic table with this refreshing, plant-based coleslaw. Combining the crisp, satisfying crunch of thinly shredded cabbage and tart fresh apples with a silky, nutrient-dense tahini glaze, this salad is a modern twist on a classic. Enhanced with fiber-rich chickpeas and zesty lemon, it offers a perfect balance of creamy and tangy flavors. Nutrient-dense, entirely vegan, and quick to assemble, this wholesome dish is an ideal side for grilled plant-based proteins or a light, satisfying lunch.
Ingredients
1/4 cup creamy tahini
1 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
3 garlic cloves, finely minced
1 teaspoon pure maple syrup
4 tablespoons water
1/4 teaspoon sea salt
1/8 teaspoon black pepper
2 cups green cabbage, shredded thinly
1 cup red cabbage, shredded thinly
1 crisp apple, thinly sliced or julienned
1 cup cooked chickpeas, rinsed and drained
Instructions
In a small bowl, whisk together the tahini, lemon zest, lemon juice, minced garlic, maple syrup, salt, and black pepper.
Slowly add water one tablespoon at a time to the dressing while whisking until you reach a pourable, creamy consistency.
In a large mixing bowl, combine the shredded green cabbage, red cabbage, sliced apples, and chickpeas.
Pour the prepared tahini dressing over the slaw ingredients.
Toss well to ensure everything is evenly coated.
Let the salad sit for 5-10 minutes before serving to allow flavors to meld.
Notes
For the best texture, slice the apples just before serving to prevent browning. You can add a tablespoon of apple cider vinegar or lemon juice to the apple slices to keep them bright. Store leftovers in an airtight container in the refrigerator for up to two days.