Sweet & Tangy Maple Tahini Coleslaw
As I sit here writing this, I am 8 months pregnant with my second child. T-shirts hang off my belly like bed-skirts, I speak in primal grunts with a two-year-old all day, regularly find food stains on my midsection, and to top off this poised aesthetic, I'm eating sloppy joes now.
Lunch lady vibes, through and through.
But if sweet, tangy, Southern delights are wrong - than honey, I don't want to be right.
And nothing enables my sloppy joe habit better than this crunchy & delectable maple tahini coleslaw.
Perfect for sandwiches, as a side, or as a flavorful addition to any Southern platter or backyard cook-out - this delicious recipe is sure to satisfy.
Prep time: 5 miN
Total time: 5 MIN
Makes 6-8 small servings
Ingredients:
For the Salad Base
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16 oz. coleslaw mix (shredded green cabbage & carrots)
-
1 handful purple cabbage
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1 handful cilantro
For the Maple Tahini Dressing
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1/2 cup apple cider vinegar
-
2 Tbsp water
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3 Tbsp tahini
-
1 Tbsp miso
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2-3 Tbsp organic maple syrup
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1/2 tsp dried ground mustard powder
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1/4 tsp celery seed
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1/4 tsp sea salt
-
1/8 tsp black pepper
Directions:
Start by combining the shredded green and purple cabbage, carrots, and cilantro in a medium-sized bowl and set aside.
Next combine the remaining ingredients for the dressing, and whisk well in a small bowl before drizzling over the coleslaw veggies.
Serve atop my Smoky Barbeque Lentil Sloppy Joes or along side the Southern-inspired dish of your choosing.
Dig in & ENJOY!
For more personalized care or further information on plant-based proteins, dairy, meat or egg alternatives when it comes to Southern-style cooking, feel free to visit my services page or shoot me an email to chat further. I LOVE sharing what I've learned over the years in the healthy recipe department with you all and spreading the wealth there.
Thanks for dropping in today!
Until next time -
XO,
Grace
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: