Red Cabbage Coleslaw with Tahini Dressing

by: Vicky Reihana on


This SUPER EASY salad goes with all everything! I particularly love it siting on a baked sweet potato and topped with chicken, its a great filler in wraps. For a nutritious lunch simply add couple of boiled eggs. I Keep this recipe on call for BBQ’s when you need to whip up a quick salad. (You may want to double the ingredients for extra visitors)


4 cups of very finely shredded red cabbage
2 finely chopped shallots
2 stalks of finely chopped celery
1/4 cup toasted slivered almonds


1/3 cup tahini
1/3 cup water
1/2 a lemon juiced (depending on taste)
1 clove minced garlic
1 teaspoon honey (optional)
1 teaspoon sea salt

Blitz dressing in food processor or blender. Always taste test to your liking. This dressing can also be used on other salads.

Pour dressing over ingredients and toss through. When ready to serve top with slivered almonds.
Store in fridge in airtight container.