Mayo-Free Coleslaw
Rated 3.6 stars by 5 users
Servings
10
Cook Time
30 minutes
Ingredients
3 cups shredded tricolor coleslaw mix
1 to 2 scallions, chopped thinly
5 medium radishes, chopped finely
¼ cup fresh cilantro, chopped
½ garlic clove, minced
1 Tbsp olive oil
1 Tbsp water
2 Tbsp freshly squeezed lime juice
1 tsp D’vash Date Syrup
¼ tsp freshly ground black pepper
⅛ tsp onion salt
1/16 tsp cayenne pepper
1 Tbsp sesame seeds
For the coleslaw
For the dressing
Directions
In a large bowl, combine the shredded coleslaw mix and thinly sliced scallions.
Pulse the radishes in a food processor until coarsely chopped. Add them to the bowl along with the chopped cilantro.
To a jar with a lid, add tahini, olive oil, water, lime juice, date syrup, minced garlic, black pepper, onion salt, and cayenne pepper. Adjust to taste.
Seal the lid and shake vigorously to create an emulsified dressing.
Pour over the vegetables and toss to coat evenly. Add sesame seeds and toss lightly.
Cover and refrigerate until ready to serve. Best enjoyed chilled!
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegetarian, Vegan, Paeleo, Kosher
Seasonality: Summer
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