When it comes to a vibrant and flavorful salad, Purple Cabbage Slaw with Creamy Tahini Dressing takes center stage. This is a light, delightful twist on the classic coleslaw. It has a fresh and crunchy base and is dressed with a creamy and tangy dressing with a touch of sweetness.
Jump to:
Ingredients for the slaw
- Purple cabbage (aka, red cabbage) - I usually buy the head of cabbage and shred it at home.
- Shredded carrots - I buy them pre-shredded
- Fresh cilantro
- Green onions - aka, scallions
- Toasted sunflower seeds - substitute with any nut or seed
- Creamy Tahini Dressing (see below)
Dressing Ingredients
Adjust the following ingredients to get the perfect sauce for you. One serving of this dressing makes for a light coleslaw, so double the recipe portion if you like a lot more creaminess in your slaw.
- Tahini
- Fresh lemon juice - adjust for tanginess
- Water
- Maple syrup or other sweetener of your choice
- Fresh garlic is always best but substitute with ¼ teaspoon of granulated garlic powder.
- Ground cumin
- Salt and pepper
A few notes about Tahini
Tahini, a paste made from ground sesame seeds, can be used for dishes like hummus, baba ganoush, cookies, smoothies, dressings, muffins, marinades, and more. It is found in most well-stocked supermarkets. You can typically locate tahini in the condiment aisle alongside other spreads like peanut butter or in the aisle dedicated to international foods.
Not all tahini is created equal. The taste varies from brand to brand. A high-quality tahini is important because you want the right texture and consistency with a nutty and creamy profile. You may need to kiss a few frogs before finding the tahini of your dreams. Here is a great review of nine different brands by Minimalist Baker to get you started and learn which tahini you'll pucker up for regularly.
The natural oils in tahini tend to separate and settle at the top over time. By giving it a good shake, you help to evenly distribute the oils throughout the tahini, resulting in a smoother consistency and ensuring that you get the full flavor and texture when using it in your recipes.
How to make this recipe
Use a sharp knife, food processor, or mandoline slicer to shred the cabbage head. I like the food processor best because I get even, fine shreds, but the mandoline slicer or knife does the trick too.
This recipe comes together fast.
In a large mixing bowl, combine all the slaw ingredients. In a separate smaller bowl, whisk together the ingredients for the dressing. Pour the creamy tahini dressing over the cabbage mixture, toss to coat, and let it sit in the fridge for 10-30 minutes before serving. The cabbage will soften as it sits longer.
Adjust for salt, tanginess, or sweetness before serving.
This purple cabbage recipe salad is a perfect way to incorporate more purple power into your plate, adding a vibrant and nutritious twist to your meals. Want more information on purple vegetables? See 10 Top Purple Vegetables.
Tips
- If pre-shredded purple cabbage is unavailable at your grocery stores, buy a head of purple cabbage and shred what you need.
- Shredded cabbage spoils faster than keeping the head of the cabbage intact. Only shred what you need to maximize the shelf life of your cabbage.
- Shred the cabbage finely and evenly for a more delicate and enjoyable texture.
- Adding a pinch of salt to the cabbage for a few minutes before adding the other ingredients helps tenderize the cabbage, reduce its natural bitterness, and draw out some excess moisture which minimizes the color from bleeding throughout the slaw.
- Allow the slaw to chill in the refrigerator for at least 30 minutes before serving. This resting period allows the cabbage to soften and the flavors to meld together, resulting in a more harmonious and delicious slaw.
Important tips about storage
Consume this salad within a reasonable time. Even with proper storage, shredded cabbage tends to lose its freshness over a short period of time.
To maintain the best taste and texture, consume the dressed cabbage slaw within 2 days. Store it in an airtight container or resealable bag, removing excess air before sealing, and keep it refrigerated. If any signs of spoilage, such as a foul odor or sliminess, are detected, discard the slaw immediately. If desired, store the dressing separately and combine it with the slaw before serving for a slightly longer shelf life.
Store any unused shredded cabbage in the same way and consume it within 2-3 days for freshness.
Serving Suggestions
- Serve Purple Cabbage Slaw as a refreshing side dish alongside grilled tofu or tempeh.
- Use the slaw as a topping for tacos, veggie burgers, and sandwiches, adding a satisfying crunch and a burst of flavor.
- Pair it with your favorite summer barbecue dishes, as the tanginess of the tahini dressing complements grilled flavors exceptionally well.
- For a light lunch, serve the slaw on a bed of fresh mixed greens garnished with avocado slices and a sprinkle of sesame seeds.
Variations
Fruit Medley Twist: Add a refreshing touch by incorporating a medley of diced fruits like apples, oranges, raisins, and pomegranate seeds to the slaw. This variation adds a hint of sweetness.
Spicy Kick: For those who enjoy a bit of heat, spice up your slaw by adding finely chopped jalapeños or a sprinkle of chili flakes. This variation adds a fiery element that balances perfectly with the creaminess of the tahini dressing.
Nutty Crunch: Enhance the texture and nutty flavor by adding more toasted nuts or seeds such as almonds, walnuts, or sesame seeds.
For another great summer salad recipe, visit Roasted Broccoli Salad.
FAQs
To cut purple cabbage for coleslaw, remove any damaged outer leaves. Place the cabbage on a cutting board and use a sharp knife to cut it in half through the stem. Then, slice each half into thin, uniform strips. For finer shreds, you can further chop the strips. Remember to discard the tough core in the center.
To prevent purple cabbage from bleeding its vibrant color into the salad, you can take a few simple steps.
After cutting the cabbage, rinse it under cold water and pat it dry with a paper towel to remove any excess moisture. Then, toss the cabbage with a small amount of salt and let it sit for about 10 minutes. This process helps remove some excess moisture and minimizes the bleeding.
Finally, before adding the cabbage to your salad, give it a quick rinse to remove the salt if you want.
Absolutely! Purple cabbage is highly beneficial for your health. Packed with essential nutrients, it offers a range of advantages. This vibrant vegetable is an excellent source of vitamins C and K, providing immune support and promoting healthy blood clotting. It is also rich in fiber, which aids digestion and supports a healthy gut. Additionally, purple cabbage contains powerful antioxidants that help protect against cell damage and reduce inflammation in the body.
Yes. It would also be delicious to mix purple and green together.
Yes, there are several substitutes for tahini, including unsweetened peanut butter, almond butter, and sunflower seed butter. However, each substitute will have its own unique flavor and texture.
Consumed in moderation as part of a balanced diet, tahini can contribute to overall health and well-being. It is a nutrient-rich paste offering heart-healthy monounsaturated fats, essential minerals, plant-based protein, and dietary fiber.
Yes, purple cabbage slaw with tahini dressing is gluten-free and nut-free. However, it's important to always check the labels of store-bought ingredients like tahini for potential gluten additives and verify if they are processed in nut-free facilities.
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Purple Cabbage Slaw with Creamy Tahini Dressing
This is a light, delightful twist on the classic coleslaw. It has a fresh and crunchy base and is dressed with a creamy and tangy dressing with a touch of sweetness.
- Total Time: 40 minutes
- Yield: 8 Servings 1x
Ingredients
- 3 cups purple cabbage (shredded)
- 1 cup carrots (shredded)
- ½ cup cilantro (chopped ~15 g)
- ½ cup green onions (chopped)
- ¼ cup sunflower seeds (toasted; alternatively, use slivered almonds or pumpkin seeds)
Dressing
- 4 tablespoons tahini
- 2-3 tablespoons fresh lemon juice (alternatively, use rice wine vinger or apple cider vinegar)
- 1-2 tablespoons water (start with 1 tbsp and add more to adjust the viscosity)
- 1 tablespoon maple syrup
- 1 clove garlic (minced)
- ½ teaspoon salt (to taste)
- ¼ teaspoon pepper (to taste)
- ¼ teaspoon ground cumin
Instructions
- Combine: In a large mixing bowl, combine the shredded purple cabbage, carrots, chopped cilantro, chopped green onions, and toasted sunflower seeds.
- Whisk: Whisk together the tahini, fresh lemon juice, water, maple syrup, minced garlic, ground cumin, salt, and pepper in a separate smaller bowl. Adjust the seasoning to your taste.
- Pour: Pour the creamy tahini dressing over the cabbage mixture and toss until all the ingredients are evenly coated.
- Refrigerate: Allow the slaw to sit in the fridge for 10 - 30 minutes to let the flavors meld together and the cabbage slightly soften.
- Serve: Serve the purple cabbage slaw as a side dish or a refreshing topping for tacos, sandwiches, or wraps. See serving suggestions in the post.
Notes
Not all tahini is created equal. Tahini varies in taste from brand to brand. Make sure to buy a high-quality tahini sauce that you enjoy for this recipe. See this post for a review of nine different brands.
The slaw will soften the longer it sits.
Adjust the flavors of the dressing by adjusting the maple syrup for sweetness, salt for saltiness, tahini for creaminess, and lemon for tanginess.
Pre-shredded carrots are a time saver available at many major grocery stores.
I don't have as much luck finding pre-shredded purple cabbage in a bag, so I buy the purple head of cabbage and shred what I need or use a bag combination of cabbage and carrots.
Pre-shredded cabbage spoils quickly, so consume it within a day or two for ultimate freshness. See the post to see how to store any extra shredded cabbage, so it won't spoil too quickly.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 10 minutes
- Category: side dish
- Cuisine: American
Nutrition
- Calories: 85
- Sugar: 4
- Sodium: 170
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
Anonymous says
Super yummy!!
Anonymous says
Perfect for summer, loved it 🙂