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Overhead close up photo of peppery lemon tahini coleslaw garnished with ground black pepper

Vegan Tahini Coleslaw

Brittany Roche
This creamy and tangy slaw is a citrusy twist on the traditional classic coleslaw. Packed with a sesame lemony flavor, this vegan, egg-free slaw goes great with veggie burgers, sandwiches, or falafel! It's an easy vegan recipe to make but difficult to put down. You’ll love this new take on an old favorite.
5 from 3 votes
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Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes
Course Vegan Side Dishes
Cuisine No-Cook
Servings 6 servings
Calories 166 kcal

Ingredients
  

For the salad mix:

  • 1 14-oz. bag coleslaw mix
  • 6 scallions thinly sliced
  • 2 Tbsp capers
  • 1 tsp lemon zest

For the lemon tahini sauce:

Instructions
 

  • Blend all the ingredients for the lemon tahini sauce in a small blender or food processor until creamy.
  • Toss the coleslaw mix, capers, lemon zest, and sliced scallions in a large mixing bowl. 
  • Fold the lemon tahini sauce into the cabbage mix in 2 batches. Taste the slaw and adjust seasoning as you see fit.
  • For best results, let the slaw sit covered in your fridge for at least 1 hour or overnight before serving.
  • Store leftovers in an airtight container in the fridge for 3-5 days.

Video

Notes

To make lemon tahini apple slaw:

Add matchstick cut apples to this slaw to create a tasty Lemon Tahini Apple Slaw variation! I like to use Granny Smith apples for an added tartness, but any firm apple will work.
Just peel the apple and slice to thin matchsticks, or use the vegetable and julienne peeler from Microplane. 
Add these last so they don’t oxidize and turn brown. You can also do them in advance and let them soak in some cold lemon water.

Substitution Options:

For the coleslaw mix: In lieu of coleslaw mix, you can make your own coleslaw by shredding a head of crunchy cabbage. You can use green cabbage, purple cabbage, or a mix of both. Get wild and throw in some carrots or snap peas if you’d like! Microplane makes this really cool tool that shreds a head of cabbage easily if knife skills aren’t your thing. (They’re not mine, which is why I buy the bagged stuff lol!)
For the scallions: You can sub chives 1:1 for the green onions. They'll have a more robust flavor, but you can also try thin sliced red onion or shallot.
For the capers: I haven’t tried this, but you may be able to sub green or kalamata olives. Just make sure to mince them up, so they can spread evenly throughout the slaw.
For the lemon zest: Feel free to skip this for less zest or use some lemon pepper seasoning! Lime zest can also work for a slightly different flavor.
For the garlic: If you don’t have garlic, minced shallots could work for a slightly different vibe. Or substitute 1/2 tsp jarred minced garlic for each clove or 1/8 tsp garlic powder for each clove.
For the agave: You can sub maple syrup or date syrup for the agave.

Nutrition

Serving: 1/6 the recipeCalories: 166kcalCarbohydrates: 11gProtein: 4gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gSodium: 385mgFiber: 2gSugar: 4g
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