This spicy vegan coleslaw recipe with tahini dijon dressing is healthy, dairy-free and will be ready in under 30 minutes!
I’ve always loved coleslaw’s and am pretty particular about my slaws. I don’t like them overly dripping with dressing, for me, the perfect coleslaw has just the right amount of dressing to lightly coat each and every piece. The dressing should enhance the slaw’s ingredients rather than drown them out.
Here we have a perfect balance of ingredients, making for a non-dairy coleslaw that I can easily enjoy often. Instead of reaching for a salad, I can vary it up with this spicy slaw salad for an easy lunch or dinner. It would also be great as a side to a veggie burger or falafel.
How To Make Spicy Vegan Coleslaw
By using a tahini and water blend you’re cutting some of the fat and calories without losing any creaminess, making this a very healthy vegan coleslaw. The tahini mix makes a fantastic dressing and I know you’re going to love it too!
As i was mixing and tasting the dressing for the first time, I found it a bit sweet and worried that even 2 teaspoons was too much sugar, but once the coleslaw was completed it was perfect and not sweet at all. Keep that in mind when tasting the dressing and adjusting, you may feel something is off but once it all comes together the results are delicious. Add more vinegar for extra tang!
This can easily be made ahead of time, up to a day or two, and stored in the refrigerator until ready to serve. Feel free to cut the recipe in half, but assure you that you’ll be glad you made the whole recipe!
Start with prepping your produce:
- Slice the head of cabbage in half, thinly slice the cabbage halves.
- I used baby carrots here, quartering them. You can also use the pre-package shredded carrots.
- Slice the green onions, using the white and green parts.
- Drain the peppers. If using whole peppers, remove the seeds and thinly slice. I used a jar of pre-sliced pepperoncinis, making the prep work a little easier.
Once the dressing is made, add the all the ingredients to a large mix bowl and mix well to coat.
That’s it – so easy, simple and delicious vegan coleslaw!
For More Vegan Coleslaw Inspiration
- Easy Apple Coleslaw w/ Cranberries and Sweet Tahini Dressing
- Asian Slaw Salad + Miso Ginger Dressing
- Red Cabbage Slaw
SPICY COLESLAW + TAHINI DIJON DRESSING
If your a coleslaw lover, than I think you will be smitten over this spicy version adding pepperoncinis for a wonderful kick on a classic!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 4 - 6
- Category: Salad
- Cuisine: Vegan
- 1 head green cabbage, shredded
- 1 1/2 cups carrots, julienned
- 4 scallions (green onions), sliced
- 12 pepperoncini or banana peppers, julienned or diced
- himilayan salt & fresh cracked pepper, to taste
- sesame seeds, to serve
- 4 tablespoons tahini
- 4 tablespoons water
- 1 tablespoon dijon mustard
- 2 teaspoons pure cane sugar or pure maple syrup
- 2 teaspoons apple cider vinegar or juice of 1/2 lemon
- pinch of fresh cracked pepper
Start by mixing your dressing. In a small bowl combine dressing ingredients. Set aside. After five minutes or so, taste for flavor adding anything extra you might like. (You may also consider mixing the dressing on the bottom of the bowl you will be mixing your coleslaw in leaving one less dish to wash.)
In a large mixing bowl, add cabbage, carrots, scallions, pepperoncinis. Drizzle with dressing and mix to combine. Add salt & fresh cracked pepper to taste.
Serve at room temp or chilled. This is a great salad to make ahead and let set covered an hour or so on the counter or in the refrigerator for longer.
Serve with a sprinkle of white sesame seeds over top.
Serves 2 – 4
If using pure cane sugar or other granulated sugar, you may consider mixing with 1 tablespoon warm water so the granules will dissolve completely.
I like spicy foods but feel free to adjust the amount of peppers to taste.
I tend to keep my tahini in the refrigerator so mine is always a bit thicker due to being cold, if using room temp tahini you may need less water. Keep in mind: If dressing is too thin, add more tahini. If dressing it too thick, add a tad more water until desired consistency.
A note on the dressing: I found it was a bit sweet as I was mixing and tasting it. I worried that even 2 teaspoons was too much sugar but once the coleslaw was completed it was perfect and not sweet at all. Keep that in mind when tasting the dressing and adjusting, you may feel something is off but once it all comes together the results are delicious! Add more vinegar for extra tang.
Recipe can easily be cut in half.
Double the dressing if you prefer a more creamy coleslaw.