Vegan Red Cabbage Slaw

Anything coated in a garlicky tahini sauce is a winner in our eyes! This is so easy to whip up and goes so well with something like falafels or a veggie burger. You’ll really feel like you’re eating the rainbow with this one!

We’re big fans of tahini. It's full of anti-inflammatory unsaturated fats and is a great vegan source of iron. Just make sure to buy unhulled tahini as this has way more nutrients than hulled tahini. It can be a little bit more bitter but once you combine it with things like lemon and garlic you won’t even notice. Another star ingredient in this recipe is red cabbage. The antioxidants in red cabbage are responsible for it’s amazing vibrant purple colour. And it’s these phytochemicals that are thought to protective against cancers and Alzheimer's. Cabbage also contains the amino acid glutamine which is thought to heal stomach ulcers. In fact, cabbage has long been used as a home remedy for stomach ulcers!


  • 1 small red cabbage

  • 2 carrots

  • 6 radishes

  • 4 TBSP unhulled tahini

  • 4 TBSP warm water

  • 1 garlic clove (crushed)

  • ½ lemon

  • pinch of salt

  • 2 TBSP sesame seeds (roasted)


  • Quarter and thinly slice the red cabbage and add to a mixing bowl.

  • Thinly slice the radishes and grate the carrots and combine with the red cabbage.

  • Add the tahini, warm water, lemon juice, garlic, and salt to a blender or food processor.

  • Blend the tahini mixture until well combined.

  • Mix the tahini evenly through the vegetables.

  • Mix in the sesame seeds and eat up!