Carrot, Cabbage and Walnut Coleslaw Recipe

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Photo by David Kaplan
This different approach to coleslaw is colorful, crunchy and full of bright, lemony flavor.
4 servings SERVINGS


    For salad:

    • 2 cups lightly packed, thinly sliced Romaine lettuce
    • 1-1/2 cups thinly sliced red cabbage
    • 1/3 cup chopped walnuts
    • 2 medium carrots, grated
    • 1 small sweet onion, diced

      For dressing:

    • 1-1/2 medium lemons
    • 2 tablespoons tahini, plus more as needed
    • 2 tablespoons water, plus more as needed
    • 1/4 teaspoon garlic powder
    • Pinch cayenne pepper
    • Sea salt, to taste
    • Freshly ground pepper, to taste


    • Put salad ingredients in a medium bowl and stir to combine.
    • To make dressing, put juice of 1 lemon, tahini, water, garlic powder and cayenne in a blender and process until smooth, adding more tahini or water as needed to achieve desired consistency.
    • Pour dressing over salad and gently toss to coat. Season with salt and pepper to taste. Cut remaining lemon half into 4 wedges. Divide salad into 4 bowls and garnish each with a lemon wedge. Makes 4 servings. Find more vegan recipes in 4 Plant-Based Meals for Vegan Eating.

    Crisp, lemony and inviting, this unusual take on coleslaw adds color and crunch to any meal. 

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