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While my 5-Minute Kale Slaw is my go to when it comes to throwing together a veggie side for BBQ beans or protein, I like this super simple tahini-based alternative because I can count it towards my protein serving, which leaves room for my beloved avocado or nuts as my fat serving. I’m also trying to eat fewer processed oils like mayo.

This is a very forgiving and adjustable recipe. Just pick your veggies, your desired veggie amount, toss it with the dressing, and add condiments to taste.

This is a great option for a weekday veggie serving to plop into a container, grab, and go.

Tahini Veggie Slaw


Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your meal or individual food plan)
  • 1/4 Protein Serving OR 1 Fat Serving

Ingredients

Veggie Serving

  • Weigh out your desired number of veggie servings of the following:
    • Shredded cabbage (I buy pre-shredded and bagged to save on prep time)
    • Shredded kale (available pre-shredded)
    • Shredded broccoli (available pre-shredded)
    • Grated carrots (available pre-grated)
    • Grated or thinly sliced red peppers (won’t keep as long in the fridge)
    • Cucumbers (won’t keep as long in the fridge)

Protein OR Fat Serving

  • 0.5 oz (1 Tbsp) tahini for each veggie serving (1/4 protein OR 1 fat) 

Condiments & Spices

  • Dijon mustard, to taste (1 used 1 Tbsp for 3 servings)
  • Lime juice, to taste (I used 1 lime for 3 servings)
  • Apple cider vinegar, to taste (I used 1 Tbsp for 3 servings)
  • Fresh green onions, sliced (optional)
  • Sesame seeds (optional)
  • Fresh cilantro, chopped (optional)
  • Sauerkraut, kimchi, or sliced jarred pepperoncinis or banana peppers (optional, 2 oz per serving allowed as a condiment, more can be counted toward veggies) 

Directions

  1. Weigh out all your veggies into a large bowl. Decide how many servings you are making.
  2. To a separate smaller bowl or jar, add 0.5 oz of tahini for each veggie serving. (For example: 3 veggie servings = 1.5 oz tahini)
  3. Into the tahini, mix in the mustard, lime juice, and vinegar.
  4. Whisk with a fork.
  5. Toss the slaw with the dressing and mix well. I like to massage it all together with clean hands.
  6. Add in the cilantro, kraut, and green onions, as well as pinch of salt. pepper, and sesame seeds if desired.
  7. There you go! Slaw it up!

Recipe Source: Katie’s Bright Kitchen