Red Cabbage Slaw (No Mayo Coleslaw)
This red cabbage slaw is a quick, crunchy side made with a simple tahini and apple cider vinegar dressing. It’s completely no mayo, easy to make, and perfect for tacos, bowls, and everyday meals.
Servings 4
Calories 98kcal
Ingredients
- 1/2 large head red cabbage, sliced
- 2 tablespoons tahini
- 1/4 cup apple cider vinegar
- 2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
Instructions
- Thinly slice the cabbage (see tips below).1/2 large head red cabbage, sliced
- Add the tahini, apple cider vinegar, ground cumin, garlic powder and salt.2 tablespoons tahini, 1/4 cup apple cider vinegar, 2 teaspoon ground cumin, 1 teaspoon sea salt, 1 teaspoon garlic powder
- Stir well with tongs in a large bowl until all the slaw is well coated. Serve cold or at room temperature.
Video
Notes
- Remove the core before slicing - Cut the cabbage in half and remove the tough core before slicing. It’s too firm to eat and won’t soften in the slaw.
- Use a large bowl + mix well - Use a large bowl and mix thoroughly with tongs or clean hands to evenly coat the cabbage in the dressing.
- Storing leftovers: store in the fridge 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.
Nutrition
Calories: 98kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Fiber: 4g | Sugar: 6g
