Winter slaw with creamy tahini dressing

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This seasonally inspired winter slaw salad is the perfect use-it-up recipe if you have any straggler produce in the fridge. With hearty veg you can mix and match as needed, cabbage being the true hero here. Inspired by our brassica, we’re leaning into shredded green and purple cabbage. Adding in carrot, watermelon radish, and quick pickled onions for extra color. Apple adds a subtle sweetness and fennel layers in a little anise contrast. A perfect produce combo in my opinion. Packed with protein, this flavorful slaw is a quick meal option and keeps well in the fridge if you want to make ahead of time. 

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winter slaw with tahini dressing

Paired with homemade tahini, you’ve got the perfect match for a dressed winter salad. Pinch of salt, quality olive oil, sesame seeds pulsed on high and you’ve got creamy, smooth tahini goodness. Hot tip–bulk roasted sesame seeds make DIY tahini easy as ever. You’ll want a jar of the good stuff on hand, at all times–it’s good on just about everything (and I do mean everything.) Try this quick how-to recipe. 

Feel free to add in leftover grains, other nuts + seeds, or miscellaneous produce as you have available! A variety of color keeps this salad interesting and nutritious.

cabbage shreds
cabbage shreds
winter slaw ingredients
watermelon radish slices
tahini dressing
salad in bowl
winter slaw ingredients
red onion quick pickles

Winter slaw with creamy tahini dressing   by

A colorful, winter slaw salad is a great vehicle for tahini dressing and delicious all on its own.

makes: 6 servings (4 large) | prep time: 15 min | total time: 15 min

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winter slaw

Ingredients

  • 1/4 of a medium green cabbage
  • 1/4 of a medium purple cabbage
  • 1 large carrot
  • 1 small watermelon radish
  • 1/2 of a fennel bulb, stalk included
  • 1/2 medium apple
  • 1 cup edamame
  • 1/3 cup pepitas
  • 1/3 cup red onion quick pickles (plus extra to top, as desired)
  • 2 tsp kosher salt

Tahini Dressing

To-Do's

  1. Wash and pat dry produce. Quarter cabbage. In a large bowl, use a Y-peeler to shred both cabbages. Going back and forth against the leaves to get small to medium sized shreds. Use a knife to chop any remaining large pieces, as needed.
  2. Peel carrot into the bowl. (Keep skin on.)
  3. Remove top and bottom of watermelon radish and thinly cut (or use a mandolin) into slices. Add to bowl.
  4. Remove bottom of fennel and thinly cut (or use a mandolin) into slices. Add to bowl.
  5. Halve and de-core apple. Chop into small pieces and add to bowl.
  6. Add in edamame, pepitas, red onion quick pickles, and salt.
  7. Toss to combine.
  8. Prepare dressing by whisking all ingredients together in a medium bowl until well combined.
  9. Pour dressing over salad and toss again until evenly coated.
  10. Serve and enjoy! Keeps well in the fridge about 3 days.
Rated [awcr_rating type="averageRating"]/5 based on 8 reviews

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