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.
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Lunch lady vibes, through and through.
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But if sweet, tangy, Southern delights are wrong - than honey, I don't want to be right.
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And nothing enables my sloppy joe habit better than this crunchy & delectable maple tahini coleslaw.
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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)
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1 handful purple cabbage
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1 handful cilantro
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For the Maple Tahini Dressing
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1/2 cup apple cider vinegar
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2 Tbsp water
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3 Tbsp tahini
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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
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1/8 tsp black pepper
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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.
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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.
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Thanks for dropping in today!
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Until next time -
XO,
Grace
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For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: