Lemon-Tahini Slaw

By Ali Slagle

Updated May 19, 2021

  • Julia Gartland for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
15 minutes
Rating
4(2,701)
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

  • 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 ½ to 2 pounds), cored and thinly sliced

  • Kosher salt and black pepper

  • ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

15 grams carbs; 117 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 6 grams fiber; 478 milligrams sodium; 5 grams protein; 6 grams sugar

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
2,701 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.

Terry D.

I made this yesterday for a BBQ and it was an outstanding hit. The flavors blended so well together, yet you could taste the individual components. I substituted carrots for radishes, leeks for scallions, and added thinly sliced asparagus. The next time, I might add some aleppo pepper for color and zip. It's the kind of reciped that lends itself to variations but, the dressing is the defining element of this dish, and that I won't mess with.

Nancy

This recipe needs a touch of sweetness for balance. Otherwise it is way too sour and salty. I added a drizzle of maple syrup to the finished slaw, but if I were making it again, I would add it to the dressing.

Caron Golden

I don’t think I’ve ever been so annoyed with a recipe but this was vile. A waste of the effort and ingredients. It all went into the compost bin. Blech!

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