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!
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.