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Plant-Based Easy Tahini Cabbage Salad
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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!
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 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

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