This Mayo-Free Tahini Coleslaw is a delicious component to any barbecue. The garlic and tahini flavors meshed so beautifully with the cilantro and cabbage crunch of the slaw. It will surely impress your guests!

 

Ingredients:

For the coleslaw

  • 3 cups shredded tricolor coleslaw mix
  • 1 to 2 scallions that have been trimmed and cut into thin slices 
  • 5 medium radishes that have been trimmed and cut into chunks
  • ¼ cup freshly chopped cilantro

For the dressing

  • ½ clove garlic 
  • 1 tbsp Soom Tahini
  • 1 tbsp olive oil
  • 1 tbsp water
  • ⅛ cup freshly squeezed lime juice
  • 1 tsp Soom Silan
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp onion salt
  • 1/16 tsp cayenne pepper
  • 1 tbsp sesame seeds

 

Directions:

For the coleslaw

  1. Combine shredded tricolor coleslaw mix and 1 to 2 scallions that have been trimmed and cut into thin slices in a large bowl.
  2. Pulse radishes that have been trimmed and cut into chunks in a food processor just until coarsely chopped. Transfer to bowl and add cilantro (if desired).

For the dressing

  1. Mince and smash garlic cloves until close to a puree. Transfer to a jar with a fitted lid.
  2. Add Soom Tahini, olive oil, water, and lime juice.
  3. Then add Soom Silan, black pepper, onion salt, and cayenne pepper. Adjust to taste.
  4. Seal lid and shake vigorously to create an emulsified dressing.
  5. Pour over the vegetables and toss to coat evenly. Add sesame seeds and toss lightly.
  6. Cover and refrigerate until ready to serve.
Free shipping on orders over $45.99