Coleslaw Salad
Prep time
Total time
This dairy-free, mayo/egg-free coleslaw salad is made with olive oil, apple cider vinegar, citrus and tahini so it's slightly creamy and tangy - the perfect compliment to smoked meat.
Recipe type: salad
Cuisine: American
  • ½ green cabbage, thinly sliced
  • ½ red cabbage, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 4 carrots, shredded (or use bagged pre-shredded carrots)
  • 1 lime, juiced
  • 1 tbsp apple cider vinegar
  • ⅓ cup extra-virgin olive oil
  • ¼ cup tahini
  • 1 tbsp honey (or more to taste)
  • sea salt
  • black pepper
  1. In a large bowl combine cabbages, pepper and carrots and toss to combine. In a small bowl, whisk together lemon juice, ACV, olive oil, tahini, honey, sea salt and black pepper. Pour dressing over veggies and toss to coat evenly. Store in fridge to chill until ready to serve.
Recipe by Megan Adams Brown at