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red cabbage coleslaw recipe
- Total Time: 140 minutes
- Yield: 8 servings 1x
- Diet: Vegan, Plant-Based, Dairy-Free
Description
This easy red cabbage coleslaw is a vibrant, healthy side dish that transforms any meal with its crisp textures and bold flavors of fresh lime, ginger, and smoked paprika.
Ingredients
- 500 g red cabbage (1 small head), finely shredded for vibrant color and a crisp bite
- 150 g carrots (2 medium), julienned or grated for natural sweetness and bright color
- 50 g scallions (3-4), thinly sliced for a mild onion flavor and freshness
- 80 ml tahini (0.33 cup), provides the creamy base and rich, nutty flavor
- 45 ml maple syrup (3 tablespoons), for natural sweetness that balances the tang
- 30 ml fresh lime juice (2 tablespoons, from 1–2 limes), adds bright tang and cuts through the richness
- 5 g freshly grated ginger (1 teaspoon), for a warm, zesty kick
- 2 g smoked paprika (1 teaspoon), adds a lovely smoky depth and color
- 60–90 ml cold water (0.25–0.33 cup), used to adjust the dressing(s) consistency
- 0.5 teaspoon fine sea salt, or to taste, essential for seasoning
- 0.25 teaspoon freshly ground black pepper, or to taste, for a subtle aromatic heat
- 15 g fresh cilantro (0.5 oz), chopped for a bright, herbaceous garnish
- 8 g toasted sesame seeds (1 tablespoon), for textural crunch and nutty garnish
Instructions
- Wash and Prep Vegetables: Remove any wilted outer leaves from the red cabbage and wash the cabbage and carrots thoroughly.
- Shred Cabbage: Use a sharp chef(s) knife or a mandoline (with extreme caution!) to finely shred the red cabbage, aiming for thin, even strips.
- Shred Carrots: Peel carrots, then shred them using a box grater or the shredding disk of a food processor.
- Combine Vegetables: Place the shredded red cabbage, carrots, and thinly sliced scallions into a large mixing bowl. Toss gently to distribute the colors evenly.
- Mix Dressing: In a separate medium bowl, whisk together the tahini, maple syrup, fresh lime juice, grated fresh ginger, smoked paprika, sea salt, and black pepper. The mixture will look thick and rich.
- Adjust Dressing Consistency: Gradually whisk in 60 ml (0.25 cup) of cold water until the dressing is smooth and creamy. Add more water, 1 tablespoon at a time, until it reaches a pourable consistency that will coat vegetables without being runny. (If it looks too thick and clumpy, add cold water very gradually, a teaspoon at a time, whisking well after each addition until it flows smoothly.)
- Dress and Chill Coleslaw: Pour the Maple-Tahini-Lime Dressing over the prepared vegetables. Use tongs to toss thoroughly until all the cabbage and carrots are evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
Notes
For optimal flavor, chill the coleslaw for up to 2 hours. If the dressing is too thick, whisk in more cold water; for more tang, add extra lime juice; for more flavor, add a pinch more salt or ginger. Choose firm, heavy cabbage and vibrant carrots for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook, Mixing
- Cuisine: Fusion (Middle Eastern/Asian inspired)
Nutrition
- Serving Size: 0.75 cup (150 g)
- Calories: 200 calories
- Sugar: 6 g
- Sodium: 110 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg