Colorful Cabbage Slaw with Ginger Tahini Dressing

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A quick, fresh vegetable slaw with red and green cabbage and Asian-inspired flavors, tossed in a zesty tahini dressing. Try this rainbow-colored salad as a side dish or in a healthy lunch bowl.

This beautifully colorful Asian-styles slaw bridges a gap — something between a salad and a vegetarian main dish.

It’s nothing like your average cole slaw, which can sometimes be so sweetly saturated with mayonnaise that it can feel the opposite of light and clean..

My method takes it up a notch. A mixture of red and green cabbage, carrot, leeks, snap peas and bell peppers is quickly wilted in a skillet, then it’s all tossed in a tangy ginger-sesame sauce, not mayo.

Serving ideas for cabbage slaw

• Serve with sweet-spicy glazed salmon or gochujang chicken
• Garnish fish tacos or these salsa verde chicken tacos
• In a veggie grain bowl with crisp tofu on top.

I love to add some of this slaw to a bowl with leftover cooked brown rice and call it lunch!

Cabbage has a sweet nature under its sturdy façade.

In fact, it might even need a rebranding, don’t you think?

Although it’s part of the same family of brassicas as kale and Brussels sprouts, cabbage is unjustly overlooked as a boring, less-than-trendy sibling.

Red or green cabbage is ready to please whether cooked or raw, but cooking cabbage ever-so-slightly brings out its natural sweetness.

When cabbage is lightly wilted it has a more tender texture than when it’s raw.

And it stands up perfectly to the bold, bright seasonings in the dressing: sesame, red chili and lime juice.

How to slice cabbage for slaw

To prep cabbage for slaw:

1. Slice the head of cabbage into quarters with a large chef’s knife. Trim out the core.
2. Place the halves cut-side down and cut crosswise into 1/4-inch wide ribbons.
3. Alternatively, you can use a mandoline slicer or use the julienne blade in a food processor.

Basic green cabbage works just fine in the slaw, just be sure to slice it very thin.

Savoy cabbage leaves are light green and curly, with a slightly more delicate texture than regular green cabbage.

Make ahead tips

Keep in mind that red cabbage will eventually tint the rest of the salad a shade of hot pink once you add a vinaigrette or salad dressing.

That’s not a bad thing, but if you’re making this ahead of time for a potluck or lunch here’s how to to keep it in beautiful shape.

• Make the slaw with all green cabbage instead.
• Add the raw red cabbage to the slaw just before serving (instead of wilting) — it will add color and crunch.

Cabbage Slaw with Ginger Tahini Dressing

Karen Tedesco

This flavorful, fresh cabbage slaw is colorful and so easy to make. Add to your lunch meal plan or add some cooked protein for a hearty main dish salad.

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5 from 1 vote

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Salad

Cuisine Vegetarian/Vegan

Servings 4 servings

Ingredients

For the dressing

• 3 tablespoons honey or maple syrup
• 2 tablespoons tahini paste
• 1 tablespoon toasted sesame oil
• 2 tablespoons fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon Asian chili garlic sauce or sriracha
• 1 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper, or to taste

For the slaw

• 1 tablespoon vegetable oil
• 2 medium carrots, peeled and sliced into matchsticks
• 1 leek, white and light green section thinly sliced
• 1 red bell pepper, cut into strips
• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 cup sugar snap peas or snowpeas, sliced into slivers
• 1/2 cup fresh cilantro sprigs, tough stems trimmed off
• 1 tablespoon black or brown sesame seeds
• 2 green onions, thinly sliced diagonally

Instructions 

• Make the dressing: Whisk the honey, tahini, sesame oil, lime juice, vinegar, ginger, chili sauce, salt and cayenne in a small bowl until blended.
• Heat the oil in a large skillet over medium heat. Add carrots and leeks and cook until softened slightly, about 3 minutes.
• Turn the heat up to medium-high and add the remaining vegetables through the sugar snap peas to the pan.
• Cook just until the cabbage begins to wilt, tossing constantly with tongs, about 2 more minutes.
• Transfer the slaw to a large bowl and add the dressing and cilantro. Toss to coat. Sprinkle the sesame seeds and scallions over the slaw and serve.

Notes

Undressed slaw will keep 3 days refrigerated.

To slice cabbage for slaw:

1. Slice the cabbage into quarters with a large chef's knife. Trim out the core.
2. Place the halves cut-side down and slice crosswise into 1/4-inch wide ribbons.
3. Alternatively, you can use a mandoline slicer or use the julienne blade in a food processor.

Nutrition

Serving: 1g | Calories: 234kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Sodium: 661mg | Potassium: 527mg | Fiber: 5g | Sugar: 17g | Vitamin A: 7228IU | Vitamin C: 100mg | Calcium: 122mg | Iron: 2mg

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Hey, I’m Karen

Creator of Familystyle Food

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I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food! Read more about me here.