- ¼ cup Coconut aminos
- 2 tbsp Tahinior your favorite nut butter
- 2 tbsp Lemon juicefresh
- 1 tbsp Honey
- 2 tsp Apple cider vinegar
- ¼ tsp Sea saltfine
- 1 bunch Tuscan kalestems removed and finely chopped
- ½ head Purple cabbageshredded
- 2 Carrotslarge, shaved into ribbons
- 1 cup Pomegranate Arils
- ½ cup Cashewsraw, roughly chopped
- Black pepperfresh cracked, to taste
This homemade Winter Coleslaw is quick and easy to make. It’s packed with vibrant colors and flavors and would make a welcome addition to any meal, or it can be a meal by itself. Hearty kale, purple cabbage, juicy pomegranates, sweet carrots, and cashews. All tossed together with a rich and creamy tahini dressing for a slaw that’s simple to put together, healthy, and delicious. You’ll never get bored with this beautiful winter salad.
My favorite coleslaw dressing is quick to make and calls just for a few simple ingredients. It’s creamy yet oil and mayo-free, full of flavor, and fresh. This dressing is a tasty mix of tahini, fresh lemon juice, coconut aminos, apple cider vinegar, and honey. Vegans may substitute maple syrup for honey. I like to keep the dressing and the shredded veggies separate in the refrigerator until serving time so the vegetables remain fresh and crunchy. Then give the veggies and dressing a quick toss together before serving and you are good to go.
To make the Winter Coleslaw, you will need the following ingredients:
Steps to make Winter Coleslaw
Combine coleslaw ingredients
This coleslaw recipe – perfect for barbecues and picnics. Thanks for sharing!
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