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Colorful Sun Butter Cole Slaw

Prep Time25 minutes
Total Time25 minutes
Course: Salads
Cuisine: Cook-Out, Dairy-Free, Gluten-Free, Picnic, Vegan / Plantbased
Servings: 8 1 cup servings

Ingredients

The Slaw

  • 1/2-1 head cabbage
  • 1 bunch celery
  • 1 red bell pepper
  • 5 carrots
  • 1/2 cup raisins or cranberries

The Dressing

  • 1/2 cup tahini
  • 1/2 cup Lemon Juice (or apple cider vinegar)
  • 1-2 tbsp italian spice
  • salt and pepper to taste

Instructions

  • In a food processor, shred the cabbage and carrots into thick pieces and add to a large bowl. (if you don't have a food processor: 1: get one soon, trust me it's life-changing. 2: You can finely chop the cabbage with a sharp knife and use a food grate to shred the carrots)
  • Dice the red bell pepper and celery into small pieces and add to the bowl of carrots and cabbage
  • Measure out and add in the raisins or cranberries, and give the bowl of vegetables a good mix
  • Now prepare the dressing by adding the dressing ingredients to a bowl and mixing until it becomes "fluffy" and well-combined
  • Pour the dressing over the coleslaw and mix in well
  • Serve and enjoy now, or let sit in the fridge and enjoy over the next 3-5 days!

Notes

Don't Have Tahini?

Try using peanut butter or mayo instead (using mayo means your dish will not be vegan)!

Tired of the Same old Salad Every Day?

Add in some pre-cooked chicken or hardboiled eggs for some protein (this will also render your dish not vegan).
Add in some freshly chopped tomatoes or cucumber before eating for added texture and a fresh flavor.