This colorful, fresh and vibrant Rainbow Slaw was an unexpected, last-minute, use-what-is-in-my-fridge recipe. But I loved it so much I simply had to (make it again) and share it with you all! I've also included my favorite go-to Sweet Tahini Dressing (the one I often tweet about) - so grab your veggie grater and made this slaw! Only 200 calories per generous serving - and packed with nutrients - nutrition info follows recipe!..
Dinner time. I go into the veggie drawer to pull out the fresh bunch of kale I had intended to make into that evening's dinner salad. I dig through the produce. Digging. Digging. Alas, no kale. No kale?! It was a salad-catastrophe I tell you.
Not really wanting to change back out of my snuggly bedtime clothes for a quick Whole Foods kale run, I put my hands on my hips in a sassy way and tapped my toe in a loud dramatic fashion. I let out a determined sigh and went back into the admittedly overcrowded fridge.
There had to be enough ingredients in here to make something for tonight's "salad" - even if it won't be kale salad.
Yes, I think I am addicted to my beloved kale salad.
So I pulled out half a head of red cabbage - leftover from vegan taco night.
A chilled cucumber.
A long carrot.
And a half-used bunch of parsley - leftovers from yesterday morning's green smoothie.
And then I pulled out my trusty grater and got to it.
Note: this slaw recipe is not only a yummy, healthy dish - but it is an excellent strength training workout too.
seriously.
After grating all these veggies - you will feel the burn in your arm muscles!
Then I tossed the colorful veggies and added my favorite go-to tahini dressing.
Plus my husband loves anything smothered in tahini - husband approved dressing - he actually ate his entire bowl of slaw. That's a win!
YUM! I was in love. And didn't miss kale at all. And that says a lot.
Give this lovely slaw salad a try tonight! Or the next time YOU run out of kale 🙂
Rainbow Slaw with Sweet Tahini Dressing
makes four generous servings
Rainbow Slaw:
3 cups shredded or grated cabbage (I did half thinly sliced and half grated)
1 cup grated carrots (about 1 large carrot)
¾ cup grated cucumber (skin on)
½ cup sweet onion, thinly sliced
¼ cup grated sweet onion
1 ¼ cups finely chopped flat-leaf parsley (stems too!)
½ cup shelled organic hemp seeds
optional: chopped walnuts or pecans and/or raisins or dried cranberries
Sweet Tahini Dressing:
note: be sure you stor your tahini well - you want a thin pourable tahini. If your tahini is overly dried up or chalky you will need to add in some oil to loosen it up.
2 tablespoon tahini
2 tablespoon grade B maple syrup
2 tablespoon apple cider vinegar
1 small lemon, juiced
½ teaspoon garlic powder
salt and pepper to taste
Nutrition Info (estimate) - per serving - makes 4 servings:
Calories: 204, Fat: 11g, Protein: 8g, Carbs: 20g, Fiber: 5g, Calcium: 11%, Iron: 23%, VitaA: 125%, VitaC: 92% - Also rich in manganese and magnesium
*percentages based on 2000 calorie diet
Directions:
1. The slaw is pretty simple. Just grate or chop and add everything to a giant bowl. Toss the veggies and get ready to toss with the dressing.
2. Dressing: Again, easy! You combine all the ingredients and briskly stir until everything combines. Taste and add salt and fine black pepper to taste. I actually only add a few dashes of salt - you really don't need much with all the zesty vinegar and lemon juice flavor.
stir dressing well until creamy...
3. Toss the slaw with the dressing. Use as much or as little dressing as you'd like. I use it all..
Serve right away. If you want to make this slaw ahead of time - you probably want to chop your cabbage instead of shred - the shredding make the slaw very WET. Which is one of the reasons why I like it so much. But your really have to eat it right away or it gets soggy. But if you use thicker cabbage - it will stay nice and crisp chilled in the fridge.
Ashley says
This was so tasty! I bought red cabbage last night as I’ve been wanting a substitute for leafy greens to use in salads - I’m notorious for letting them go bad before I can use them. I was not expecting something so good. That dressing is to die for. Added walnuts and it was very hearty 😋
Katrina says
I, too, am addicted to your tahini-dressing kale salad, and this slaw is equally as delicious and amazing. I was feeling lazy today so used my grater attachment on my food processor and whipped this together in just a few minutes!!! Thank you!
Janet Q says
Any thoughts on what to replace the tahini with? (I know, I know, the whole crux of the dressing) but I'm allergic to sesame. Sob.
Kathy Patalsky says
Almond butter or tahini free hummus ? 🙂
Quagmire says
Pumpkin seeds in vitamix with flax seeds oil and Apple cider
DaysofWineandRoses says
I've tried two separate times when I was out of tahini with ground almonds, and later peanut butter and it worked very well. For those without sesame allergies, i've also found that using hummus as a substitution is also a great option
Rachel Dillon says
This turned out delicious! Thanks for the recipe 🙂
Chloe McKellar says
Thanks for this wonderful inspiration! Beautiful dressing and it is my new favourite 🙂
Kathy Patalsky says
Yay!! 🙂
Lisa Kelly Terry says
This is the absolute best Coleslaw I have ever had.
angelica says
Hi there - This recipe caught my eye because it uses the under-appreciated but very beneficial cabbage. I made it so I could have something to eat at very omnivorous Mexican family gathering. I had seconds but they cleaned it up! It was fantastic, so easy and light and super healthy. I added pumpkin seeds and soaked dried cranberries with the avocado and orange topping - it was perfect! Thanks!
Kathy Patalsky says
Cheers to an early spring! 🙂
aha says
This is delicious! I'm digging into a big bowl right now. I am officially over winter 🙂 and this is an awesome, fresh, colorful switch. One can only eat so much butternut squash soup...thanks for a great, simple recipe!
Kathy Patalsky says
Any seed or nut will work! Sliced almonds or chopped pecans or walnuts would be nice. Or pumpkin seeds.
Natasha Page says
Was just coming to ask the same thing. We cant buy them in New Zealand. I was going to try sesame seeds! This looks divine, cant wait to try it!
leah says
I can't find hemp seeds- what could I use instead??
Monica says
I have made this several times, I love it! Thanks so much for sharing such a great simple recipe!
rawkitright.wordpress.com says
So glad I found this because I just bought hemp seeds but had no idea what to do with them! I didn't have parsley on hand so I added amaranth (leaves) to the cabbage. I also used raw coconut vinegar instead of acv, added tarragon, and used raw honey instead of maple syrup. So good!
Elsa says
Absolutely loved this! Thought there would be more left overs to take to work, but t was just too yummy and we ate it all! Thanks
Kathy Patalsky says
It is easy to eat a lot of slaw!! 🙂
glowingyogi.com says
I am officially addicted!! This dressing is amazing on anything....we baked acorn squash and my husband put it on top and it was great! made the slaw for the 4th and it was a hit. thank you!!
Ea73108 says
This slaw is AMAZING!!! I had to use local honey b/c I was out of maple syrup but it still turned out to be the best slaw I have ever made. And coming from someone raised in the South, this means a lot.
Kathy Patalsky says
Glad u enjoyed it!! 🙂
Sanielj says
i just made this-extra yummy!! i used what i had organic broccoli slaw, kale(handful), cucumber, raisins, sunflower seeds and avocado. the dressing had just the sweetness-added wasabiko horseradish powder for an extra kick. baked some tofu on the side. will have plenty leftover and will make again for family & friends. thanks
Razor says
Wow, this looks delicious! I am a recent vegan convert and your site has definitely ensured that I will never go hungry! =)
TiaTofu says
First off, your site is amazing! Every.single.recipe. looks delicious! I love colorful food! Thank you 🙂
This might be a weird question, but I'm curious to know what plugin you use for the recent recipes at the very bottom of the page? I would forever be grateful if you told me the name of it or where to find it! 🙂
-TiaTofu
VeggieGrettie says
That looks so yummy...can't wait to try the sweet tahini dressing!
Nicole says
Just told my hubby, about 20 minutes ago, that we should tackle something raw and cabbage-filled today. Opened up your blog and low-and-behold! You're lovely, thank you so much!!
Heather says
This looks ahhh-mazing! Can't wait to try it out!
Kristen @ The Endless Meal says
This salad looks gorgeous! Thanks for sharing the recipe!!
j3nn says
Beautiful colors!! I love cole slaw, but have never had it with tahini. How exotic. 😉
The New Yummy says
I just found your site and I am so excited to try your rainbow slaw!
Gin says
very pretty, looks tasty too!
HAPPY STAR WARS DAY!
Jane says
Silly question though ... what does tahini taste like?
Kathy Patalsky says
Slightly bitter, nutty - kinda like peanut butter with a bitter accent. Much stronger flavor though - you only need a little to add flavor.
Jane says
Thank you 🙂
Jane says
This slaw looks so vibrant! I will make it tomorrow with a veggie burger! Yum yum!
I have to say, I'm in week 2 of my vegan journey and am obsessed with your site. I've sent it to all my friends and make the joyfully vegan almond cars - WOW. Delicious! 🙂
Kathy Patalsky says
Congrats!! So glad you are enjoying your vegan journey. Keep it up! So much vegan food to enjoy!! 🙂
Jane says
Thanks! Making your alfredo tonight! SO excited!
Kathy Patalsky says
Congrats!! So glad you are enjoying your vegan journey. Keep it up! So much vegan food to enjoy!! 🙂
Kathy Patalsky says
Congrats!! So glad you are enjoying your vegan journey. Keep it up! So much vegan food to enjoy!! 🙂
Lchase04 says
I can't find all of the ingredients for the tahini dressing ... can you recommend a good store bought alternative?
Marly says
This slaw looks amazing. Have I told you I love slaw? I do. It's such a nice side to most meals. I can't wait to try this one!
Kristen @ notsodomesticated says
Such gorgeous, vibrant colors in this dish! It looks delicious!!
KristinRac says
haha this is crazy, I have been making a similar dish to this for months now. Its thinly sliced red cabbage and shredded carrot w/ tahini, stoneground mustard, and lemon dressing with black rice on side topped with avocado/ mango!
Kathy Patalsky says
yum! I actually added fresh mango last night. Black rice sounds AWESOME. Sounds like a big bowl of yumminess.
Katrina @ Warm Vanilla Sugar says
This slaw is absolutely lovely! So pretty.
Kathy Patalsky says
Thanks Katrina!! 🙂
Sarahmonaghan says
I have been reading your blog for about a year. For Thanksgiving
this last year I made your “thanksgiving in a pita pocket” and even my non
vegan family was grapping at my meal! I just wanted to say thank you for all
the fun colorful recipes. YUMMY!
Kathy Patalsky says
So glad you enjoyed the pita pockets! That was my first real "blog recipe" ever 🙂 I still make them every Thanksgiving. Thanks for reading!!