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Red Cabbage Slaw (No Mayo)

$3.00 Recipe/$0.75 Serving

Vegan red cabbage slaw is made without mayo and instead made with a creamy tahini sauce! This healthy red cabbage slaw is easy to make, ready in 5 minutes and is perfect for weeknight meals or cookouts! Red cabbage slaw with no mayo is crunchy, savory, and the perfect addition to any Mexican inspired meal!

Tongs in a large white bowl filled with red cabbage slaw.

Why you will love this recipe

Easy to Make – Simply pour the dressing ingredients over the thinly sliced cabbage and toss with tongs! This slaw is so easy to make, the hardest part is slicing up the cabbage.

Simple Ingredients – this healthy red cabbage slaw is made with just 6 ingredients, and they can all be found in most grocery stores. The cumin infused tahini dressing really makes this the perfect side dish for tacos, fish tacos or any Mexican inspired meal! This vegan red cabbage slaw is also dairy free, egg free, Whole30 and low carb friendly!

Great for cookouts, parties, potlucks – since this red cabbage slaw has no mayo, it can withstand being out in the summer heat. This slaw is just as good the next day, so it’s great to make ahead for parties or potlucks too!

Ingredients to make red cabbage slaw no mayo.
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Ingredients

  • Red cabbage (aka purple cabbage) – I love the color from the red cabbage in this recipe, but you could easily use green cabbage or a mix of the two!
  • Tahini – tahini is used to create the creamy dressing for the cabbage. It’s not as creamy as traditional slaw but adds a good level of creaminess and healthy fats to the slaw.
  • Apple cider vinegar – vinegar helps to break down the cabbage and give it that iconic slaw taste. If you don’t have apple cider vinegar, you could try red wine vinegar or lime juice for a fun twist on this vegan red cabbage slaw.
  • Spices: Salt, garlic powder, ground cumin – these spices add a depth of flavor to this slaw and help make it the perfect side dish for any Mexican inspired meal.

How to make vegan red cabbage slaw

Start by thinly slicing the red cabbage.

Cabbage cut into thin slices on black cutting board.

Add the cabbage to a very large bowl.

Pour the tahini, apple cider vinegar, salt, garlic powder, ground cumin over the sliced cabbage.

Red cabbage, tahini, spices in a white bowl before mixing.

Using tongs, toss the slaw for 2-3 minutes, ensuring the dressing is well distributed.

Large white bowl filled with red cabbage slaw after mixing.

Top tips

  • If you are short on time, you can use bagged slaw mix instead of slicing cabbage by hand.
  • This recipe uses ½ a large head of red cabbage (or 1 small head of cabbage). Store the other half in plastic wrap or slice it and use it in salads, stir fries, frittatas, or tacos later in the week. It will keep for about 1 week in the fridge once sliced. Store in a extra large stasher bag or air tight container.
  • I recommend using tongs or your hands to mix this slaw to ensure the dressing gets well incorporated. Be sure to use a very large bowl for mixing this tahini coleslaw.

Other additions

  • Shredded carrots
  • Broccoli slaw
  • Green cabbage slaw
  • Cilantro
  • Red pepper flakes
  • Toasted pepitas (pumpkin seeds), sliced almonds, cashews, sunflower seeds
Red cabbage slaw, no mayo in white bowl, tongs being held in the slaw.

What to serve with no mayo red cabbage slaw

Common questions

How to slice cabbage for slaw

First cut the cabbage in half (so the stem on the bottom is cut in half).

Then cut the half head of cabbage in half again (so the stem is again cut in half) so you have 2 wedges of cabbage from the ½ head cut.

Lay each wedge on the side (so the cabbage is resting on a flat side). Use your knife to cut out the core/stem by cutting it on an angle.

Once the core is removed, thinly slice the cabbage using a very sharp knife.

Can you make this in advance?

Yes! This red cabbage slaw is just as good the next day, so you can easily make it in advance of your party, cookout or potluck.

This slaw will keep in the fridge for 4-5 days, but it will start to wilt a bit after day 2, so I wouldn’t make it more than 1 day in advance if you are serving it at a party.

What is tahini?

Tahini is a paste made from ground sesame seeds (similar to peanut butter or almond butter). It’s nutty, flavorful and the perfect way to add a creamy texture to salad dressing without dairy or eggs.

Tahini is typically used in hummus and other middle eastern dishes, but I use it in dressings, cookies, and sauces to help add a unique flavor to so many dishes.

You can find tahini in most grocery stores, and it can always be found online. Tahini is often in the same area as the nut butters (peanut butter, almond butter) but is sometimes found in the international foods section of the grocery store.

My favorite go-to tahini is from Trader Joe’s. It’s budget friendly and has great taste. Soom Foods is also amazing and can be found online or at many health foods stores (it’s not as budget friendly). The tahini from Thrive Market and Whole Foods brands are also very good and budget friendly.

Red cabbage cut in half on marble counter.

What are other recipes that use tahini

Cruciferous Crunch Salad with Lemon Tahini

Creamy Cilantro Tahini Dressing

Tahini Ranch Dressing

Air Fryer Oatmeal Cookies

Tahini Pesto

Creamy Lemon Tahini Pasta Sauce

Spicy Tahini Sauce (this would be great on tacos)

Storing leftovers

Fridge: Store leftover tahini slaw in an airtight container for 4-5 days. The slaw will start to get a little soggy after day 3-4 but the flavor is still good.

Freezer: I do not recommend freezing leftover slaw.

Substitutions

  • Red cabbage (purple cabbage) – you can use green cabbage, pre-packaged coleslaw mix or broccoli slaw in place of the red cabbage.
  • Tahini – tahini has a similar texture to drippy (natural) almond butter. You can use almond butter or sunbutter in place of the tahini.
  • Apple cider vinegar – I love the flavor combination of the cabbage, apple cider vinegar and the ground cumin. You could also use red wine vinegar or the juice of 1-2 limes in place of the apple cider vinegar.
  • Ground cumin – the flavor of this recipe can easily be changed by swapping out the ground cumin for another spice. To make it more traditional, you could use celery seeds, celery salt, dill, fennel seeds (crushed) or caraway seeds (crushed).
White bowl filled with vegan red cabbage slaw, tongs in the bowl.

If you love this recipe, you should try

Pineapple Coleslaw (No Mayo)

Asian Broccoli Slaw Salad

Creamy Cilantro Lime Slaw

Asian Cabbage Slaw with Peanut Sesame Dressing

Whole30 Asian Slaw

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White bowl filled with red cabbage slaw and tongs.

Red Cabbage Slaw No Mayo

$3.00 Recipe/$0.75 Serving
Vegan red cabbage slaw no mayo is the best Mexican inspired side dish. Perfect for tacos, fish tacos or as a simple side dish for any weeknight meal! Great for meal prep, cookouts, potlucks or parties too!
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Course: Side Dish
Cuisine: Mexican
Keyword: red cabbage slaw no mayo, tahini coleslaw, vegan red cabbage slaw
Prep Time: 5 mins
Total Time: 5 mins
Servings: 4

Ingredients

Instructions

  • Thinly slice the cabbage (see tips below).
  • Add the tahini, apple cider vinegar, ground cumin, garlic powder and salt.
  • Stir well with tongs in a large bowl until all the slaw is well coated.
  • Serve cold or at room temperature.

Notes

Top tips
  • If you are short on time, you can use bagged slaw mix instead of slicing cabbage by hand.
  • This recipe uses ½ a large head of red cabbage (or 1 small head of cabbage). Store the other half in plastic wrap or slice it and use it in salads, stir fries, frittatas, or tacos later in the week. It will keep for about 1 week in the fridge once sliced. Store in a extra large stasher bag or air tight container.
  • I recommend using tongs or your hands to mix this slaw to ensure the dressing gets well incorporated. Be sure to use a very large bowl for mixing this tahini coleslaw.
How to slice cabbage for slaw
  • First cut the cabbage in half (so the stem on the bottom is cut in half).
  • Then cut the half head of cabbage in half again (so the stem is again cut in half) so you have 2 wedges of cabbage from the ½ head cut.
  • Lay each wedge on the side (so the cabbage is resting on a flat side). Use your knife to cut out the core/stem by cutting it on an angle.
  • Once the core is removed, thinly slice the cabbage using a very sharp knife.
Can you make this in advance?
Yes! This red cabbage slaw is just as good the next day, so you can easily make it in advance of your party, cookout or potluck.
This slaw will keep in the fridge for 4-5 days, but it will start to wilt a bit after day 2, so I wouldn’t make it more than 1 day in advance if you are serving it at a party.
Storing leftovers
Fridge: Store leftover tahini slaw in an airtight container for 4-5 days. The slaw will start to get a little soggy after day 3-4 but the flavor is still good.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
98
Fat
 
4
g
Carbohydrates
 
13
g
Fiber
 
4
g
Sugar
 
6
g
Protein
 
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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