I’m back at it this week with this delicious, crunchy tahini chickpea slaw! Most people claim to have a love-hate relationship with salads, or let’s be real probably a mostly hate relationship. I used to be that way, but once I started experimenting and making my own abundant salads at home I realized how yummy and wholesome they can be. I literally laugh when I see those tiny take-away salads at cafes now, because I make my salads in a big bowl about the size of my head. This super easy vegan & gluten-free tahini slaw would be a great, mayo-free healthier alternative to coleslaw!
It would be such an awesome addition to summer picnics, cookouts, or potlucks. I made this slaw in a big batch which could be shared between 2-3 people as a side dish. Like I said before, I like my salads big, so I finished it all on my own. I’m over the days of calorie counting, because I’ve come to realize over the past 2 years as a vegan that calories really don’t matter when you’re eating plant-based, whole foods.
These days, I eat mostly raw fruits & veggies during the day and then have a big cooked meal at night. But when I say “raw fruits and veggies”, I don’t mean literally plain fruits & vegetables. I mean smoothie bowls, banana ice cream, rawnola, or a big smoothie which usually makes up my breakfast, Then, for lunch or a snack, I’ll have avocado toast, sushi, baked potatoes with tahini, vegan mac & cheese, or an epic salad like this one. I went through periods of feeling super bloated and getting constant stomach aches all the time which sucked. I tried everything in the hopes of fixing it before learning I wasn’t properly food combining.
I won’t go too far into it, but basically you shouldn’t eat fruit after eating a big cooked meal. That’s the simplified version. I learned all about this from Lonijane’s Feel the Lean e-book, which you should definitely look into if this is something you’re interested in learning more about. Once I started properly food combining, eating in abundance, and not worrying about calories, I felt a whole heck of a lot better. It really turned my life around. Anyways, back to the slaw!
I tossed a mix of shredded cabbage and carrots in with a simple tahini dressing. Then, I mixed through a can of chickpeas which I have been obsessing over lately. It’s probably better if you have freshly cooked chickpeas, but I just didn’t have time for that so the no salt added canned kind worked for me! On that note, I usually avoid packaged salad dressings, or packaged anything for that matter, because they’re highly processed and usually super high in fat. Instead, I opted for tahini which is a healthy, natural plant-based fat.
I always like to get really down and dirty with my salads. I mean it, I get my hands all messy by rubbing the dressing into the salad leaves. In this case, I was rubbing tahini sauce into the shredded cabbage & carrots. It’s the best way to get the dressing to absorb into the leaves, which makes it taste much better in my opinion. I know it’s not the most glamorous process, but trust me it’s worth it!
- 400 grams of shredded red & green cabbage and carrots
- 2 tbsp tahini
- 1 tbsp water
- 1 tsp coconut aminos
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1 can of chickpeas, drained
- In a small bowl, whisk together the tahini, water, coconut aminos, onion powder, and salt until fully combined.
- In a medium bowl, mix together the cabbage mix and chickpeas.
- Add the tahini dressing to the salad, massaging it into the cabbage and carrot mix for best results.
- Dig in!