This spicy vegan coleslaw recipe features cabbage, carrots, green onions and pepperoncinis tossed with creamy tahini dijon dressing, it’s healthy, mayo free and ready in 10 minutes!
I’ve always loved coleslaw’s and am pretty particular about them, especially the 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, just the perfect amount of dressing, making for a delicious no mayo coleslaw that I can easily enjoy often. Instead of reaching for a salad, I vary it up with this spicy slaw salad for an easy lunch or dinner. It would also be great as a side for this Smokey Black Bean Burger or falafel.
Spicy Vegan Coleslaw
It’s all about the coleslaw dressing! 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 an absolutely fantastic dressing, it’s seriously my favorite, and I know you’re going to love it too!
While 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 the coleslaw comes together the results are delicious. Add more vinegar for extra tang!
This coleslaw recipe 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 I assure you, that you’ll be glad you made the whole recipe!
How To Make Spicy Vegan Coleslaw
1. Start by prepping the produce:
- Slice the head of cabbage in half, remove the core and 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 (not shown above).
- 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.
2. Make the dressing, by mixing the tahini, water, dijon, apple cider vinegar, sugar and pepper in a small bowl.
3. Add the cabbage, carrots, green onions and pepperoncinis to a large mixing bowl, pour dressing overtop, and mix well to coat. Add salt and more pepper to taste.
And that’s it – simple and delicious vegan coleslaw, made healthy and easy!
This is my favorite coleslaw of all time, and I hope you enjoy this spicy vegan coleslaw as much as I do! It’s:
- Quick and easy to make
- Super flavorful
- Minimal ingredients
- Mayo free and clean eating
- & So delicious!
For more great vegan side dishes take look at this Healthy Baked Beans, Easy Apple Coleslaw, Classic Vegan Coleslaw, Summer Cherry-Berry Fruit Salad, Creamy Chickpea & Potato Salad, or this Radish and Cucumber Salad!
If you try this easy coleslaw recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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: 10 min
- Total Time: 10 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 peperoncini or banana peppers, julienned or diced
- mineral salt & 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, peperoncinis. 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 4 – 6
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.