Best Coleslaw With Tahini Yogurt Dressing Recipes

LEMON-TAHINI SLAW

Lemon-Tahini Slaw image

This vegan recipe fulfills the need for a creamy slaw that can sit out in the sun. Instead of dairy and raw egg yolks, this slaw is slicked with tahini and mustard. Capers, lemon zest and scallions are smashed into a coarse paste, then massaged into the cabbage to lend umami and a salty punch. Snap peas and radishes add crunch, but feel free to swap in celery, jicama, fennel or other vegetables. This is a decidedly savory slaw; if you want some sweetness, add honey to the dressing, to taste. The slaw can sit out - poolside, deskside, at a picnic - for up to 3 hours, and it keeps for 3 days in the fridge.

Provided by Ali Slagle

Categories salads and dressings, vegetables, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons capers
1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
6 scallions, thinly sliced
1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
Kosher salt and black pepper
1/4 cup tahini
1 tablespoon Dijon mustard, plus more to taste
8 ounces snap peas, thinly sliced lengthwise
3 large or 6 small radishes, cut into matchsticks

Steps:

Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.

COLESLAW WITH YOGURT DRESSING

Coleslaw with Yogurt Dressing image

Categories Salad Onion Side Low Fat Vegetarian Quick & Easy Yogurt Carrot Spring Chill Cabbage Gourmet

Yield Serves 6

Number Of Ingredients 9

Ingredients

1/2 cup plain low-fat yogurt
2 tablespoons Dijon mustard
1 tablespoon water
2 teaspoons low-fat mayonnaise
2 teaspoons fresh lemon juice
6 cups thinly sliced cabbage (about 1 large)
4 medium carrots, shredded
1 cup thinly sliced red onion (about 1 large)
1/2 teaspoon dill seeds

Steps:

In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered.

COLESLAW WITH YOGURT DRESSING

Coleslaw With Yogurt Dressing image

Provided by Florence Fabricant

Categories easy, salads and dressings, side dish

Time 25m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 small head green cabbage, about one pound
1 bunch scallions, finely chopped
1 carrot, peeled and coarsely grated
1 cup plain low-fat or non-fat yogurt
1/2 cup mayonnaise
Salt and freshly ground black pepper
A pinch of sugar, or more, to taste
3 tablespoons finely chopped Italian parsley

Steps:

Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
Check seasonings and add the parsley just before serving.

Nutrition Facts : @context http, Calories 149, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 367 milligrams, Sugar 6 grams