Vegan Coleslaw with Apples and Tahini Dressing

Vegetarian slaw with apples, chickpeas, and tahini dressing.

5 from 1 vote

Vegan Coleslaw with Apples and Tahini Dressing

Crisp and vibrant, this vegan coleslaw is a simple way to get seasonal fruits and vegetables on the table. It's plant-based, gluten-free, and equally satisfying for a meal prep lunch or weeknight dinner side.

Course Salad, Side Dish

Prep Time 15

Total Time 15

Servings people

Calories 158kcal

Author Stephanie McKercher, RDN

Equipment

Knife and cutting board

Ingredients

Lemon Tahini Dressing:

¼ cup tahini
1 teaspoon grated lemon peel
1 tablespoon lemon juice
3 garlic cloves, minced
1 teaspoon maple syrup
4 tablespoons water or as needed to thin
¼ teaspoon salt
⅛ teaspoon cracked black pepper

Apple Slaw:

2 cups shredded green cabbage
1 cup shredded red cabbage
1 rib celery, diced, including leaves
1 apple, cored and sliced into thin strips
1 green onion, chopped
1 ½ cups cooked chickpeas (dry or canned)

Optional for Serving:

Fresh parsley leaves, torn
Fresh mint leaves, torn
Chopped pecans
Apple slices
Lemon slices

Instructions

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.

Serve:

Transfer slaw to a serving dish and garnish with parsley, mint, pecans, apple slices, and lemon slices if desired.

Notes

Storage: Store prepared coleslaw in an airtight container in the fridge for up to 2 days. (The vegetables will continue to soften over time.) If you prefer crisper coleslaw, store the shredded vegetables and dressing separately for up to 3 days in the refrigerator and combine right before serving.

Nutrition