This filling and flavorful tahini cabbage salad has attended every get-together over the past month or two. Not kidding! It feeds a small crowd, is easy to throw together and is simply delish! Mark this recipe as a go-to for a simple party companion, lunch-for-the-week or a quick meal.
What makes this recipe so easy is that many of the ingredients require no prep. You’re simply tossing them into a big bowl. There’s 3 things to chop – I know, rough life! – but these will take you just minutes! Also, the dressing involves pouring everything in a mason jar and shaking. Easy-peasy!
Ingredients
- Coleslaw mix – The bulk of this salad is a store bought coleslaw mix that you can find in the produce section. Yes – you’re welcome to shred your own cabbage. If you go this route, you’ll need 7 cups of shredded cabbage. This is about 1 small head of cabbage and, if you use a medium head, you’ll have some leftover.
- Shredded carrots – Again, you’re welcome to shred your own carrots, but buying shredded carrots makes this recipe come together quickly. If you shred your own carrots, you’ll need about 3 cups of shredded carrots in place of the 10 ounce bag.
- Greens – Kale and broccoli add a BIG nutrition boost to this dish. And of course a beautiful dark color. We recommend choosing organic greens whenever available and if your budget allows.
- Green onions – These are more mild than your standard onion, making them perfect for salads. You don’t have to worry about the onion flavor taking over!
- Mukimame – Simply shelled edamame, this is found in the freezer section with the veggies. If you’ll be eating the salad soon, be sure to thaw mukimame out in the microwave (60 seconds in a microwave safe bowl). If it will be several hours before you eat the salad, no need to thaw as they’ll thaw as your salad marinades.
- Miso paste – Miso paste is made from fermented soybeans and offers a rich flavor. When making the dressing, be sure the miso is completely dissolved. Biting into an undissolved miso chunk is no pleasant (been there!).
- Tahini – Found with the nut butter at most grocery stores, this is ground up sesame seeds. Our local Walmart now has tahini in a squeeze bottle (*affiliate) and it’s a GAME CHANGER!
You’ll notice this dish is PACKED with veggies! ???? Eating veggies of course has tons of benefits, such as improved gut health and reduced risk of heart disease, some types of cancer and diabetes. Not only is this salad full of veggies, but raw veggies. While it’s good to eat any and all veggies, there’s certainly benefits to regularly eating them raw. Interestingly, regularly eating raw veggies is even associated with better mental health. And yes, the benefits go further than the obvious mood boost when you can make a yummy filling meal without turning on the oven. ??
Equipment-wise, you don’t need much to throw this dish together. You’ll of course need a nice sharp chef’s knife (*affiliate) for chopping. This recipe makes a LOT, so you’ll need a BIG serving bowl (*affiliate). Also, if you want to be fancy, we used these salad hands (*affiliate), which are always great for hosting!
Plant-Based Easy Tahini Cabbage Salad
Equipment
- 1 large salad bowl
Ingredients
Salad
- 1 16 oz. bag coleslaw mix
- 1 10 oz. bag shredded carrots
- 1 bunch green onions 6-8 total, chopped
- 2 packed cups kale chopped
- 1 cup broccoli chopped
- 1 cup mukimame, frozen (shelled edamame) thawed
- 1/3 cup slivered almonds raw
- 1/3 cup sunflower seeds raw
Dressing
- 1 1/2 Tbsp white miso paste
- 1/2 cup warm water
- 1/2 cup tahini or peanut butter
- 1/3 cup tamari or soy sauce
- 1/3 cup pure maple syrup
- 1 1/2 tsp ginger, powdered
- 1 1/2 tsp garlic, powdered
Instructions
Salad
- Add coleslaw and carrots to a large mixing bowl.1 16 oz. bag coleslaw mix, 1 10 oz. bag shredded carrots
- Chop green onions, kale and broccoli into small pieces. Add to bowl. Add remaining salad ingredients and stir to combine.1 bunch green onions, 2 packed cups kale, 1 cup broccoli, 1 cup mukimame, frozen (shelled edamame), 1/3 cup slivered almonds, 1/3 cup sunflower seeds
Dressing
- In a mason jar, dilute miso paste in warm water. Stir until miso is completely dissolved.1 1/2 Tbsp white miso paste, 1/2 cup warm water
- Add all remaining dressing ingredients. Stir to combine OR put a lid on the jar (tightly) and shake thoroughly.1/2 cup tahini, 1/3 cup tamari, 1 1/2 tsp ginger, powdered, 1 1/2 tsp garlic, powdered, 1/3 cup pure maple syrup
- Pour dressing over salad and toss salad until dressing is fully incorporated. Serve immediately or refrigerate until serving.
Notes
Nutrition
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