Fresh cabbage, apples, and chickpeas tossed in a citrusy, no-mayo tahini dressing.
Course Salad, Side Dish
Cuisine gluten-free, vegan
Prep Time 15minutes
Total Time 15minutes
Author Stephanie McKercher, RDN
Knife and cutting board
Lemon Tahini Dressing:
1teaspoongrated lemon peel
4tablespoonswater or as needed to thin
⅛teaspooncracked black pepper
2cupsshredded green cabbage
1cupshredded red cabbage
1rib celery,diced, including leaves
1apple,cored and sliced into thin strips
1 ½cupscooked chickpeas(dry or canned)
Optional for Serving:
Fresh parsley leaves,torn
Fresh mint leaves,torn
Prepare Lemon Tahini Dressing:
Whisk tahini, lemon peel, lemon juice, garlic, maple syrup, and 1 tablespoon water. If this mixture is too thick, gradually add water 1 tablespoon at a time until your desired consistency is reached. Add salt and pepper to taste and set aside.
Prepare Apple Slaw:
Stir green cabbage, red cabbage, celery, apple, green onion, and chickpeas in a large mixing bowl. Pour in tahini dressing and toss until the slaw is evenly coated with dressing.
Transfer slaw to a serving dish and garnish with parsley, mint, pecans, apple slices, and lemon slices if desired.
Store coleslaw in an airtight container and refrigerate for up to 5 days.