🥗 Mediterranean Garden Slaw with Creamy Lemon-Tahini Dressing
🛒 Ingredients (Serves 3–4)
For the Slaw:
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2 cups shredded green cabbage
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1 cup shredded purple cabbage
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1 large carrot, grated
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½ cucumber, julienned or thinly sliced
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½ red bell pepper, thinly sliced
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2 tbsp fresh parsley, chopped
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1 tbsp fresh mint, chopped (optional)
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2 tbsp toasted sunflower seeds or sliced almonds (optional)
For the Creamy Lemon-Tahini Dressing:
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3 tbsp tahini
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2 tbsp fresh lemon juice
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1 tbsp olive oil
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1 small garlic clove, minced
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1–2 tbsp warm water (to thin)
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1 tsp honey or maple syrup
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Salt & black pepper to taste
👩🍳 Instructions
1️⃣ Prepare the Slaw
In a large bowl, combine cabbage, carrot, cucumber, bell pepper, parsley, mint, and seeds or nuts.
2️⃣ Make the Dressing
In a small bowl, whisk tahini, lemon juice, olive oil, garlic, honey, salt, and pepper.
Add warm water gradually until you get a smooth, pourable consistency.
3️⃣ Toss & Serve
Pour dressing over the slaw and toss well until everything is evenly coated.
4️⃣ Chill (Optional)
Let it sit for 10–15 minutes for flavors to blend, then serve.
🍽️ Serving Ideas
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With grilled chicken, fish, or falafel
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Inside pita wraps or sandwiches
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As a picnic or BBQ side
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With quinoa or couscous bowls
❓ Q & A
Q: Can I make this salad ahead of time?
A: Yes! Prepare veggies and dressing separately. Mix just before serving for best crunch.
Q: How long does it stay fresh?
A: Up to 24 hours in the fridge once mixed.
Q: Is this salad vegan?
A: Yes! Just use maple syrup instead of honey.
Q: What can I use instead of tahini?
A: Peanut butter, almond butter, or Greek yogurt (not vegan) work well.
Q: Can I add protein?
A: Absolutely! Add chickpeas, grilled chicken, shrimp, or tofu.
Q: Is this slaw spicy?
A: No, but you can add chili flakes or jalapeños if you want heat.