Put down the bag pre-fixed slaw full of processed ingredients and sugars. Instead, make a batch of our mayo-less, Asian-inspired slaw that’s full of umami flavors and crunchy textures.


For the dressing:

  • 1/4 cup Soom Tahini 
  • 1 thumb of ginger, minced
  • 2 cloves of garlic, minced
  • 2 Tbsp toasted sesame oil 
  • 2 Tbsp coconut aminos 
  • 2 Tbsp rice wine vinegar 
  • 2 Tbsp fresh lime juice 
  • 1 Tbsp Soom Silan
  • 2 tsp chile paste (like Mother-in-Law’s)
  • 2 tsp water, more to thin

For the slaw:

  • 4 cups red or green cabbage, shredded or finely sliced
  • 4 cups carrot, red bell pepper and any other sturdy vegetable, shredded or finely sliced 
  • 2 whole green onions, finely chopped

For the topping (optional):

  • Sesame seeds
  • Fresh cilantro
  • Wonton strips
  • Slivered almonds, toasted


  1. In a small mixing bowl, combine tahini, ginger, garlic, sesame oil, coconut aminos, rice wine vinegar, lime juice, silan and chile paste.
  2. Stir with a whisk until smooth and add the water. If the dressing is too thick, slowly add an additional teaspoon at a time until desired consistency is reached and put aside.
  3. In a large mixing bowl, combine all the veggies for the slaw.
  4. Keep dressing and slaw separate until ready to eat. When ready to eat, toss the veggies in the dressing until integrated.
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