This creamy vegan slaw is made from crunchy shredded veggies and apples dressed in a creamy cider tahini dressing with a mild bite from fresh ginger.
Course:
Side
Cuisine:
American
Servings: 6
Author: Alissa
-
¾
cup
apple cider
-
½
cup
tahini
-
1
tbsp.
fresh grated ginger
-
1
tbsp.
sriracha
or to taste
-
1
tbsp.
agave
-
½
tbsp.
apple cider vinegar
-
½
tsp.
salt
-
½
head white cabbage
finely sliced or shredded (about 1 ½ lbs.)
-
2
granny smith apples
peeled and shredded
-
2
carrots
shredded
-
6
scallions
chopped
-
Whisk apple cider, tahini, ginger, sriracha, agave, apple cider vinegar and salt together in small bowl.
-
Toss cabbage, apples, carrots and scallions together in large bowl. Pour dressing over veggies and toss to coat.
-
Serve immediately or store in a sealed container in the refrigerator for 1-2 days.
I recommend making this ahead of time and refrigerating for a day or so. The flavors will mingle as it sits.