Vibrant Rainbow Slaw with Creamy Tahini Dressing

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Vibrant Rainbow Slaw with Creamy Tahini Dressing

There’s something irresistible about a colorful, crunchy slaw that brightens up any meal. This Rainbow Slaw with Creamy Tahini Dressing takes the humble cabbage salad to new heights with its stunning array of colors, textures, and flavors. The combination of purple and green cabbage creates a gorgeous backdrop for the vibrant orange carrots, crisp white jicama, and juicy apple. Topped with a silky, nutty tahini dressing that perfectly balances tangy and sweet notes, this slaw is not only a feast for the eyes but a nutritional powerhouse. Whether served as a side dish at your next barbecue, a topping for tacos, or as a light lunch on its own, this versatile slaw is sure to become a staple in your recipe collection.

Ingredients

For the Slaw:

  • 1 small head of purple cabbage (about 2 cups when shredded)
  • 2 cups shredded green cabbage
  • 2 large carrots, julienned or grated
  • 1 small jicama, peeled and julienned (about 1 cup)
  • 1 large apple, julienned (Honeycrisp or Granny Smith work well)
  • 4 radishes, thinly sliced
  • ¼ cup fresh mint leaves, roughly chopped
  • ¼ cup fresh cilantro leaves, roughly chopped
  • ⅓ cup roasted sunflower seeds

For the Tahini Dressing:

  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey
  • 1 small garlic clove, minced
  • 2 tablespoons olive oil
  • 3-4 tablespoons water (to thin as needed)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper (optional)

Instructions

Preparing the Vegetables

  1. Using a sharp knife or mandoline, thinly slice both the purple and green cabbage. Place in a large mixing bowl.
  2. Julienne or grate the carrots and add to the bowl with the cabbage.
  3. Peel the jicama and cut into thin matchsticks. Add to the bowl.
  4. Core the apple and julienne into thin strips. Add immediately to the bowl to prevent browning.
  5. Slice the radishes thinly using a sharp knife or mandoline and add to the vegetable mixture.
  6. Roughly chop the mint and cilantro leaves and set aside.

Making the Tahini Dressing

  1. In a medium bowl, add the tahini, fresh lemon juice, apple cider vinegar, maple syrup (or honey), and minced garlic.
  2. Whisk these ingredients together until well combined.
  3. Slowly drizzle in the olive oil while continuing to whisk to create an emulsion.
  4. Add water one tablespoon at a time, whisking between additions, until you reach a pourable but still creamy consistency.
  5. Season with salt, black pepper, and a pinch of cayenne pepper if desired. Taste and adjust seasoning as needed.

Assembling the Slaw

  1. Pour about three-quarters of the dressing over the prepared vegetables in the large bowl.
  2. Add the chopped mint and cilantro to the bowl.
  3. Using tongs or two large spoons, toss everything thoroughly to ensure all the vegetables are evenly coated with the dressing.
  4. If the slaw seems dry, add more dressing as needed. Reserve any remaining dressing to refresh the slaw before serving if making ahead.
  5. For best flavor development, cover the bowl and refrigerate for at least 30 minutes.

Serving

  1. Just before serving, sprinkle the roasted sunflower seeds over the slaw.
  2. Toss once more to incorporate the seeds and serve cold.

Nutritional Information and Timing

  • Prep Time: 20 minutes
  • Chilling Time: 30 minutes (optional)
  • Total Time: 50 minutes
  • Servings: 4-6 as a side dish

Nutritional Information (per serving, based on 6 servings):

  • Calories: 210
  • Protein: 5g
  • Carbohydrates: 22g
  • Fiber: 7g
  • Fat: 14g
  • Sodium: 240mg

Cooking Tips and Tricks

  1. Vegetable preparation: For the most visually appealing slaw, try to cut all vegetables into similar sizes. A mandoline can help achieve consistent, thin slices for the cabbage and radishes.
  2. Prevent apple browning: Toss the julienned apple with a teaspoon of the lemon juice before adding to the mix, or add it last just before tossing with the dressing to prevent browning.
  3. Tahini selection: Look for well-mixed, smooth tahini without separation for the best dressing consistency. If your tahini is separated, stir it thoroughly before measuring.
  4. Dressing consistency: The tahini dressing will thicken as it sits, especially when refrigerated. Have extra water on hand to thin it out as needed before serving.
  5. Even coating: For the best flavor in every bite, toss the slaw thoroughly to ensure each piece is coated with dressing. Using your hands (with gloves) can help distribute the dressing more evenly than utensils.
  6. Flavor development: While this slaw can be served immediately, allowing it to rest for 30 minutes or up to a few hours allows the flavors to meld and the vegetables to slightly soften while still maintaining their crunch.
  7. Seed toasting: For maximum flavor, toast raw sunflower seeds in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, then cool before adding to the slaw.

Variations and Substitutions

  1. Alternative vegetables: Add or substitute red bell peppers, snow peas, broccoli slaw, or kohlrabi for different textures and flavors.
  2. Fruit additions: Try adding pomegranate arils, sliced grapes, or dried cranberries for bursts of sweetness.
  3. Nut and seed options: Replace sunflower seeds with toasted sliced almonds, pepitas, hemp seeds, or chopped walnuts for different crunchy elements.
  4. Herb variations: Substitute fresh basil, parsley, or dill for the mint and cilantro if preferred, or use a combination of your favorite herbs.
  5. Dressing alternatives: For a lighter option, use Greek yogurt in place of some of the tahini. For a dairy-free option without tahini, try an avocado-based dressing.
  6. Spice it up: Add 1 teaspoon of grated fresh ginger or 1 finely diced jalapeño to the dressing for a spicy kick.
  7. Protein boost: Turn this side dish into a main meal by adding grilled chicken, tofu cubes, chickpeas, or quinoa.

Common FAQs

How far in advance can I make this slaw?

You can prepare the vegetables and dressing separately up to 2 days in advance. Store them separately in the refrigerator and combine just before serving. If already mixed, the slaw keeps well for about 3 days, though it’s at its crunchiest within the first 24 hours.

My tahini dressing is too thick. How can I fix it?

Tahini can sometimes seize up when mixed with acidic ingredients like lemon juice. Keep whisking and gradually add more water, one tablespoon at a time, until you reach your desired consistency.

Can I make this slaw nut-free?

Yes! Tahini is made from sesame seeds, not nuts, so it is naturally nut-free. However, always check your tahini’s label to ensure it wasn’t processed in a facility that also processes nuts if you have severe allergies.

What can I serve with this rainbow slaw?

This slaw pairs beautifully with grilled meats, fish tacos, falafel wraps, or as a side to sandwiches. It’s also sturdy enough to be topped with a warm protein like seared salmon or grilled chicken for a complete meal.

I don’t have jicama. What can I use instead?

If jicama isn’t available, you can substitute with water chestnuts, daikon radish, or even crisp pear for a similar crunchy texture and subtle sweetness.

Storage and Make-Ahead Tips

  1. Vegetable prep: Clean and chop all vegetables up to 2 days in advance. Store them in airtight containers or zip-top bags with a paper towel to absorb excess moisture.
  2. Dressing storage: The tahini dressing can be made up to 5 days ahead and stored in a jar in the refrigerator. Bring to room temperature and whisk or shake well before using.
  3. Dressed slaw storage: Once dressed, store the slaw in an airtight container in the refrigerator for up to 3 days. The vegetables will soften slightly but will still maintain good texture.
  4. Refreshing leftovers: If the slaw becomes dry after storage, add a splash of lemon juice or a drizzle of olive oil and toss to refresh it.
  5. Serve from cold: This slaw is best served cold, so keep it refrigerated until ready to serve, especially for outdoor gatherings or warm weather meals.

This Rainbow Slaw with Creamy Tahini Dressing is not just beautiful and delicious – it’s packed with nutrients, fiber, and plant-based goodness. The combination of colors doesn’t just look pretty on your plate; it represents a diverse array of phytonutrients and antioxidants that support overall health. The creamy, nutty dressing elevates this simple vegetable dish into something special that will have everyone asking for the recipe. Whether you’re looking for a vibrant side dish or a light, refreshing meal, this versatile slaw delivers on all fronts.

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