Easy Tahini Cabbage Salad

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.

 

Plant-Based Easy Tahini Cabbage Salad

 

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!

 

Plant-Based Easy Tahini Cabbage Salad Ingredients

 

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!

 

Plant-Based Easy Tahini Cabbage Salad

 

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. ??

 

Plant-Based Easy Tahini Cabbage Salad

 

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

Plant-Based Easy Tahini Cabbage Salad

Toss this salad together for a quick meal or side. Made with a flavorful tahini dressing - simply mix and pour!
5 from 6 votes
Print Pin
Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: cabbage salad, tahini dressing
Prep Time: 10 minutes
Servings: 8
Calories: 212kcal

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 Tbsp white miso paste
  • 1/2 cup water
  • 1/2 cup tahini
  • 3 Tbsp tamari
  • 3-4 Tbsp pure maple syrup
  • 1 tsp ginger, powdered
  • 1 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 water. Stir until miso is completely dissolved.
    1 Tbsp white miso paste, 1/2 cup water
  • Add all remaining dressing ingredients. Stir to combine OR put a lid on the jar (tightly) and shake thoroughly.
    1/2 cup tahini, 3 Tbsp tamari, 1 tsp ginger, powdered, 1 tsp garlic, powdered, 3-4 Tbsp pure maple syrup
  • Pour dressing over salad and toss salad until dressing is fully incorporated. Serve immediately or refrigerate until serving.

Notes

Store in an air-tight container in the refrigerator for up to 5 days.
Nutrition facts based on 3 Tbsp maple syrup.

Nutrition

Calories: 212kcal | Carbohydrates: 16g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 298mg | Potassium: 380mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1806IU | Vitamin C: 33mg | Calcium: 93mg | Iron: 2mg
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

*We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.



Leave a Reply

Your email address will not be published.

Recipe Rating