A delicious fall inspired coleslaw with apples and cranberries tossed in a creamy tahini maple dressing. Recipe is versatile and can be made in advance and stored in the refrigerator until ready to serve.
Tahini Maple Dressing
Dressing: In a small bowl, combine the tahini, maple syrup, apple cider vinegar add pepper. Add 1 -2 tablespoons of water as needed to thin. Set aside to rest.
Assemble coleslaw: In a large bowl (a large soup or stock pot will work too), add the cabbage, apples, carrots, cranberries, green onions and almonds. Drizzle the tahini maple dressing over top and mix well to coat.
Serve as is, or store in the refrigerator for 30 minutes to chill. Coleslaw can be made a day ahead and stored, covered, in the refrigerator until ready to serve.
Makes about 8 cups
To replace the tahini with non-dairy mayo, use 1/2 – 3/4 cup vegan mayo and omit the 3 – 5 tablespoons of water.
The ingredients can easily be changed up for variation: