Lemon-Tahini Slaw

By Ali Slagle

Updated May 19, 2021

Lemon-Tahini Slaw
Julia Gartland for The New York Times (Photography and Styling)
Total Time
15 minutes
Rating
4(2,667)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons capers
  • 1tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
  • 6scallions, thinly sliced
  • 1medium Savoy or other green cabbage (1½ to 2 pounds), cored and thinly sliced
  • Kosher salt and black pepper
  • ¼cup tahini
  • 1tablespoon Dijon mustard, plus more to taste
  • 8ounces snap peas, thinly sliced lengthwise
  • 3large or 6 small radishes, cut into matchsticks
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

111 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 5 grams protein; 473 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Prepare the dressing: In a liquid measuring cup, stir together the remaining ¼ 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.

  3. Step 3

    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.

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Ratings

4 out of 5
2,667 user ratings
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Comments

Chris

I recommend: Always use the whole scallion, except for the bottom 2 inches. Plant that bottom end in your garden to get a nearly endless, free supply of scallions.

Hooty B

i felt like something was missing. something on the sweet side, so i put in shredded carrots. it gave it another flavor and I liked it! serving with a Mediterranean chicken tonight, so should be a welcomed side dish.

Samantha

This recipe is STELLAR. One adjustment, I added a tsp of Mike's Hot Honey to the dressing for a bit of sweetness.

Lance

Meh. I wasn’t wowed. Seemed more work than return in flavor. Not bad, just not special.

Cindie

This recipe is outstanding. I added carrots per someone's recommendation, but also added dill, cilantro and a splash of apple cider vinegar. Could have used a little green or red onion.

Jessyca

I'm confused about how this could be prepared in 15 minutes. It took me over an hour and a half. Now, I made my own tahini, but that was 20 minutes—tops. The first step alone (capers, scallions, lemon zest) took more than 15 minutes. Am I the world's slowest chopper? Otherwise, it was exceptional. Sooooo delicious.

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