Coleslaw sounds so 1980s.
I know it was probably a disservice to rename the Raw Pad Thai as Coleslaw with a Spicy Almond Dressing. I mean, coleslaw? How lame…
How about cabbage salad? The word coleslaw originates from the Dutch word koolsla which means cabbage (kool) salad (sla). Same thing, then! 🙂
But why am I raving about a cabbage slaw, you may be wondering…
Well, for some reason I have been craving fresh cabbage. A sweet, crunch salad with a hint of cabbage-y tartness.
So I made this and ate it throughout the day… lunch, snack and dinner….
The nice thing about this salad is the dressing, which I adapted from My New Roots. Not mayo-laden like typical coleslaws. Rather, tahini is used as a creamy base and the sesame is highlighted by toasted sesame oil and freshly toasted sesame seeds. The fresh twist comes from the orange zest and fresh lemon juice. Cilantro perks up the salad with further crunch from sunflower seeds.
The next day, I was sad I had none left and craved it once again… and so the cycle repeats itself!
This is my submission to this week’s Raw Food Thursdays, to this week’s Virtual Vegan Linky Potluck, to Deb for this week’s Souper Sundays, to Simple and In Season, to this week’s Healthy Vegan Fridays, to Ricki’s Wellness Weekend and to this month’s citrus love blog hop.
Crunchy Cabbage Salad with Orange-Tahini Dressing
10 oz green cabbage, thinly sliced (~3 cups)
1 large carrot, grated (1 cup)
1 green onion, thinly sliced
1/2 cup chopped cilantro
1/8 cup sesame seeds, toasted
1/8 cup sunflower seeds, toasted
1 tbsp toasted sesame oil
1.5 tbsp lemon juice (half a lemon)
1 tsp agave (or maple syrup)
1.5 tbsp tahini
1/4 cup water
zest of a clementine or small orange
pinch of salt, or to taste
1. Place cabbage, carrot, green onion and cilantro in a bowl and toss.
2. In a small cup, mix together the sesame oil, lemon juice, agave, tahini, water, zest and salt.
3. Plate salad, top with sesame and sunflower seeds and drizzle with dressing.
Serves 2-4.
the taste space 
I cannot get enough cabbage right now and I LOVE how you used tahini in the dressing for this slaw. Definitely (thankfully) not the “old school” stuff from my childhood! 🙂
I love cabbage and it’s such a great vegetable to enjoy this time of year. This salad looks so fresh and tasty!
LOVE IT! Nice photos Janet 🙂
I love everything about this salad! I usually make a very simple version, shredded cabbage with lime juice, a tiny bit of oil, and peanuts on top – I think I saw it at Smitten Kitchen years ago the first time
but I’m trying your version soon, the orange does it for me…
Super tempting salad..
I am SO coleslaw averse because of so many disgusting mayo versions that are out there, so I’m glad you renamed it. 😛 The orange tahini dressing sounds amazing! That would have me addicted in no time.
I just bought a cabbage yesterday and I would have loved to use it for this salad. As I (just now) went searching around my kitchen/fridge I realized something…I put the cabbage in someone else’s cart! How embarrassing, how sad! At least they have no idea who did it 🙂
Sarah, that is a funny story.. I once did the same thing with spinach. I know I had bought 3 bunches but when I got home, I only had 2!! Argggg!! One can never have enough cabbage, though. 😉
Oh. My. Goodness. This looks AND sounds incredible. i love cabbage – cannot wait to try this.
I love crunchy salads, the combination of flavors in this one is great
I love dressings with tahini in them — I’ll have to try yours soon.
I love a big bowl of raw veggies like that, and love the seeds you added in too.
Taste was excellent. But I made it about four hours ahead of time and thought it seemed a little soggy. Should it be crisp/crunchy or soft, like kale gets soft in a massaged kale salad?
I dressed it right before I ate it, so it was still crunchy.
That tahini dressing sounds wonderful. I love all the good crunch in a cabbage salad. 😉
Thanks for sending it to Souper Sundays.
[…] only have I been craving cabbage, but I have also been on a sesame/tahini kick […]
[…] also linked up this Crunchy Cabbage Salad with Orange-Tahini Dressing, bringing traditional coleslaw bang-up-to-date. I love tahini dressings and I think orange would […]
[…] Crunchy Cabbage Salad with Orange-Tahini Dressing […]
[…] delicious tahini balsamic dressing that I spotted at Choosing Raw. I am loving all things tahini lately and balsamic remains one of my favourite vinegars, so I was eager to try out her […]
[…] farm I asked her what her favorite cabbage recipes are and she said this braised cabbage and this cabbage salad-which this post is based off of. Coconut and fresh clementines bring a twist, cayenne for a […]
[…] recently went to a party and planned to keep things low stress. I would make a repeater recipe: My Crunchy Cabbage Salad with an Orange-Tahini Dressing. However, I knew I could eat half of it, so I decided to double the recipe. After I cut all that […]
Made this salad about a month ago, huge success… I usually don’t like dressings, but this one was delicious. I would love to post a pic of my salad, but I don’t think you have that option. 😦
Ooh, awesome! Thanks for letting me know… I don’t know how to add photos to comments, but if you upload it to flickr or a similar photo sharing website, you can share the link. I’d love to see how yours turned out. 🙂
[…] Crunchy Cabbage Salad with Orange-Tahini Dressing from Janet @ the taste space […]
[…] 3. Crunchy Cabbage Salad with Orange-Tahini Dressing from Janet at The Taste Space: […]
Wow! I’m making this for lunch tomorrow!! Love the crunchiness and the sound of that dressing! Would you link it up at Raw Foods Thursdays? http://www.glutenfreecat.com/2013/01/raw-foods-thursdays-13113/
Please let me know how you enjoy it. 🙂
I’m eating the salad right now and it is SO GOOD! I love the citrus flavors, the crunch, and the nuttiness from tahini and sesame oil. This salad really packs a punch, I love it! 😀
Yippee!! So happy to spread the cabbage love. 🙂
[…] tastespace.wordpress.com […]
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[…] a change of pace from the normal lettuce-based fare. I don't use a recipe, but something like this: https://tastespace.wordpress.com/2012…hini-dressing/ Another advantage of cabbage salad is that you can make a big batch and eat it for several days — […]
Yum! Yum! Yum!!! The flavor combinations sound incredible! 😀
Sounds good!
[…] Crunchy Cabbage Salad with Orange-Tahini Dressing from the taste space […]
I’m a big cabbage fan, much to my kids’ chagrin. Love your tahini dressing idea…Looks delicious.
I love coleslaw in any form – the mayo laden kind to the fresh healthy kind like this. Love the sounds of the orange tahini dressing on it!
Adding tahini to the salad dressing must really add a nice little something to it! Pinned! #FBC
[…] 1. Crunchy Cabbage Salad with Orange-Tahini Dressing […]
[…] Crunchy Cabbage Salad with Orange-Tahini Dressing Ingredients: 10 oz green cabbage, thinly sliced (~3 cups) 1 large carrot, grated (1 cup) 1 green onion, thinly sliced (per Carolyn – I never have green onions, they take extremely high in labor to grow and harvest, but tend to substitute finely chopped red or yellow onions here) 1/2 cup chopped cilantro 1/8 cup sesame seeds, toasted 1/8 cup sunflower seeds, toasted Dressing: 1 tbsp toasted sesame oil 1.5 tbsp lemon juice (half a lemon) 1 tsp agave (or maple syrup) 1.5 tbsp tahini 1/4 cup water zest of a clementine or small orange pinch of salt, or to taste (Find the full recipe and directions here at The Taste Space) […]
Literally the worst salad dressing ever. Who adds water?!? It was so runny. Ended up throwing it out and going with peanut ginger dressing, which enhanced the crunchiness of the cabbage.
[…] Rezept für den Weißkraut Salat habe ich auf dem The Taste Space Blog gefunden. Ich habe es etwas […]
Lots of problems with this. 1.5T is nowhere near enough tahini to mix with 1/4c of water, nor enough to flavor a whole salad. I tripled the tahini, squeezed most of the zested orange in, added a clove of garlic and it was still pretty tasteless. I’m going to make a new dressing to just cover it up and use the slaw.