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!

top down view of a small handmade bowl with a serving of spicy vegan coleslaw with creamy tahini dijon dressing, topped with sesame seeds.

I’ve always loved coleslaws 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 Smoky Black Bean Burger.

Spicy Coleslaw + Tahini-Dijon Dressing

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!

This is my favorite coleslaw of all time, and I hope you enjoy this spicy vegan coleslaw as much as I do!Feel free to cut the recipe in half, but I assure you, that you’ll be glad you made the whole recipe!

side by side of cabbage, cored and cut thin, next to prepped cabbage, carrots and pepperoncinis on a wooden cutting board.

Ingredients You’ll Need

In this tahini slaw recipe, green cabbage, carrots, scallions and pepperoncici is tossed with a slightly tangy tahini dressing creating a creamy coleslaw that a nice change from the usual.

Here is everything you’ll need:

  • green cabbage
  • carrots
  • scallions
  • peperoncini or banana peppers
  • tahini + equal amount of water
  • dijon mustard
  • pure cane sugar or pure maple syrup
  • apple cider vinegar or juice of 1/2 lemon
  • salt & pepper

What if I don’t have tahini?

If you don’t have tahini on hand or prefer to use mayo, feel free to replace the 1/4 cup water and tahini with 1/2 cup of vegan mayo. Add a little water to thin if needed, or add a little extra mayo if you prefer.

top down view of the produce for spicy coleslaw in a mixing bowl, and creamy tahini dijon dressing being poured overtop.

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.
  • Quarter the carrots. I used baby carrots here, but you can also use the pre-package shredded carrots for ease.
  • 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.

2. Make the dressing. In a small bowl mix together the tahini, water, dijon, apple cider vinegar, sugar and pepper.

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 pepper to taste.

And that’s it – simple and delicious spicy coleslaw, made healthy and easy!

top down view of a serving bowl filled with spicy vegan coleslaw ready to serve.

How To Store

  • Refrigerator: Tahini slaw can be safely stored in an airtight container in the refrigerator for up to 3 – 5 days
  • Make Ahead: This simple coleslaw recipe can easily be made ahead of time, up to a day or two, and stored in the refrigerator until ready to serve.

Serving Suggestions

top down view of a small handmade bowl with a serving of spicy vegan coleslaw with creamy tahini dijon dressing, topped with sesame seeds.

More Vegan Side Dish Recipes

If you try this spicy 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.



If you’re a coleslaw lover, than I think you will be smitten over this spicy version adding pepperoncinis for a wonderful kick on a classic!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: Serves 4 - 6 1x
  • Category: Salad, Side
  • Cuisine: Vegan, American


  • 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 you don’t have tahini on hand or prefer to use mayo, feel free to replace the 1/4 cup water and tahini with 1/2 cup vegan mayo. Add a little water to thin if needed, or add a little extra mayo.

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.


  1. We made this dressing last night and served it over a non-spicy slaw (shredded Napa and carrots). Delicious! Thanks for the inspiration :-)

  2. kristin west says:

    Oh, this is PERFECT! Exactly what I was looking for. THANK YOU!!! (Although I gotta add some garlic & red pepper flakes as I'm Italian!)

    1. julie@thesimpleveganista says:

      That sounds fabulous! Enjoy :)

  3. Anonymous says:

    I love your recipes! If I buy the ebook can it be printed?

    1. julie@thesimpleveganista says:

      Thank you, so glad you're enjoying the recipes! :) Yes, printing is allowed…

  4. Anonymous says:

    Oh, wow! I chopped all my veggies for a coleslaw before looking for a recipe for dressing ….This tahini dressing is so inspiring! Thanks! Much better than I had hoped to find!

  5. Made this tonight to use up some of my CSA veggies. Absolutely delicious, very easy, and I had everything I needed for the dressing on hand. I love that your recipes truly are as simple as the name of your blog implies. I will definitely be visiting your site regularly from now on.

    1. julie@thesimpleveganista says:

      Wonderful way to use up some of those veggies! I love this slaw…so glad you found it to your liking as well. Hope you enjoy all the other recipes you try just as well! Cheers :)

  6. Shanti Ellis says:

    I have a salad every day with lunch, and I'd been getting a little bored with my standard assortment of dressings. Tried this dressing today, and it just blew me away! Yay!

    1. julie@thesimpleveganista says:

      Awesome! I can't wait to try this on a salad myself. Will do that soon! :)

  7. Anonymous says:

    Coleslaw with tahini & dijon dressing sounds amazing! Perfect side dish with anything else! Love the sesame seeds and pepperoncini (I love these green peppers on my pizza, too)!

  8. Meredith Youngson says:

    I made this quickly this morning for my work lunch box- so delicious! I would have never thought to put tahini on a slaw. Thanks for the inspiration :)

  9. Laura Black says:

    I was just trying to figure out what to do with some beautiful shredded cabbage I just received from my organic produce box that was delivered to me a couple of days ago. This recipe is perfect. I've always only made traditional coleslaw….I love that you added the pepperoncini.

    1. julie@thesimpleveganista says:

      How perfect! The pepperoncini add such a nice zing. Enjoy! :)

    2. julie@thesimpleveganista says:

      Hi Laura, I accidentaly deleted your message but had it on my computer so I'll add it back here so I can respond…

      ""I commented on this recipe yesterday, but I had to come back and tell you that this coleslaw was amazing. I was a little hesitant with the dressing, I'm a traditional coleslaw person (with coleslaw dressing), but I prefer making my own and this was over the top good!!! The pepperoncinis were amazing. I had two helpings!!! What's perfect is that I still have a little leftover for tonight. Thanks again, we'll be having this one often! ""

      In response to your message….I'm so happy you really enjoyed this! I agree with everything from being particular about your coleslaw to having to helpings to being glad there's more left for later. Thank you so much for sharing! :)

  10. dishing up the dirt says:

    I love this coleslaw recipe. I'm with you and don't like my coleslaw overly dressed. I make a similar coleslaw and can't get enough of the creamy tahini dressing. Thanks for sharing!

    1. julie@thesimpleveganista says:

      I'm in love with the creamy tahini dressings right now…so versatile too!

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