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Wednesday, May 22, 2024

Coleslaw with Tahini Dressing

I like this variation on the old fashioned mayonnaise based coleslaw. The tahini gives it a touch of the Middle East and brings a more exotic feel to the coleslaw. In addition, the incorporation of the red cabbage brings a more colorful look to the old white and orange color coleslaw. With all the nuts and seeds not a salad to eat when you are on a diet. But definitely worth splurging out on once in a while.


Servings: 3-4


  • (350g) Chinese cabbage, finely shredded
  • 1/4 small (350g) red cabbage, finely shredded
  • 1/2 red capsicum, thinly sliced
  • 1/2 yellow capsicum, thinly sliced
  • 1 medium carrot, grated
  • 3 green onions, thinly sliced diagonally
  • 2 tablespoons sunflower seeds
  • 2 tablespoons cashew nuts

Tahini and Orange Dressing

  • 1/4 cup tahini
  • 1 tablespoon rice wine vinegar
  • 1/2 cup orange juice


  1. Combine all the shredded vegetables, green cabbage, red cabbage, capsicum, carrot, green onion and sunflower seeds in a large bowl.
  2. Make the Tahini and orange dressing by whisking the tahini, vinegar and orange juice together in a small bowl. Season with salt and pepper.
  3. Add dressing to cabbage mixture and toss to combine.
  4. Arrange coleslaw on a serving platter and decorate with the cashew nuts.


Read more: Roasted Eggplant & Couscous Salad