Rainbow Tahini Slaw

Recipe by Olivia Wagner MS, RDN, IFNCP

I LOVE this slaw – is an understatement.

For years I have been making versions of tahini slaws with shredded veggies.

Tahini dressing is always magical to me.  Seriously drizzle it on anything and I AM IN, but over the years I have found it to work wonders on bitter veggies, especially those nutrient packed ones in the cruciferous family that serve as amazing prebiotic fiber for our gut microbiota and provide sulfur compounds that support our bodies detoxification processes.

In the winter I will swap red pepper for shredded Brussels sprouts, top with  pomegranate seeds,  and add orange zest to the vinaigrette, in the fall  I stick to strictly carrots and shredded kale and add maple syrup to the tahini vinaigrette, but this Summer, I fell in love with this upgraded take on coleslaw and it  played on repeat  for all of  2018.

1. Its beautiful ..
2. It holds up amazing in the refrigerator as part of food prep for you week
3. It is the perfect side dish whether entertaining or bringing along to a BBQ or get together.
4. If you are in a bind and need to make something quick, it can come together in just a few minutes with the help of pre-shredded vegetables!
5. It makes a HUGE batch.
6. It is packed with colors of the rainbow…  nutrient dense ingredients like sulfur rich cabbage, protein packed pumpkin seeds, and calcium rich tahini!

Get on board the tahini slaw train.. you wont look back.

Rainbow Tahini Slaw

The easiest summer side dish or meal prep salad base for weekly meals!

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Ingredients

  

Salad

• 1 bag shredded coleslaw cabbage
• 1 bag shredded red cabbage
• 1 bag shredded carrots
• 2 cups lacinato kale (washed and shredded )
• 1/2 parsley, (chopped)
• 1/3 cup pumpkin seeds, (toasted)
• 1/2 red bell pepper (sliced )
• 1 buch green onion (chopped )

Dressing

• 1/3 cup tahini
• 1/4-1/3 cup filtered water (thinned to desired consistency )
• 1 tbsp raw honey
• 2 tbsp raw apple cider vinegar
• Juice of 1 lemon
• 1 clove garlic (micro planed)
• 1/2 tsp celtic sea salt
• 1/2 tsp black pepper

Instructions

 

• Preheat oven to 350
• Toast pumpkin seeds on a parchment lined baking sheet until just golden 8-10 minutes, stirring halfway through.
• Toss and combine slaw ingredients, reserving pumpkin seeds.
• In a small bowl, mix dressing ingredients together (add water to desired consistency).Toss dressing just before serving; Top with toasted pumpkin seeds.