Mayo-Free Coleslaw
Rated 3.8 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
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1 Tbsp Soom Premium Tahini
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
Combine shredded tricolor coleslaw mix and 1 to 2 scallions that have been trimmed and cut into thin slices in a large bowl.
Pulse radishes that have been trimmed and cut into chunks in a food processor just until coarsely chopped. Transfer to a bowl and add cilantro (if desired).
For the dressing
Mince and smash garlic cloves until close to a puree. Transfer to a jar with a fitted lid.
Add tahini, olive oil, water, lime juice, date syrup, 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.
Dietary Preferences: Dairy-Free, Nut-Free, Soy-Free, Vegetarian, Vegan, Paeleo, Kosher
Seasonality: Summer
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