I usually don’t care for salads. I find them limp and boring. However, cabbage salads are in a whole other league for me. Give me a cabbage salad or slaw any day and I will be a happy camper.
This Sunshine Spicy Mustard Tahini Cruciferous Slaw is the perfect crisp, crunch salad covered with a creamy, sweet dressing to win over any non-believer’s heart. It certainly won me over.
In addition, quick, healthy, and delicious dishes are my favorite, and this Sunshine Slaw is just that. In just twenty minutes, I was at the table enjoying my healthy Sunshine Slaw.
I started with a fresh red cabbage that I cut in half, cored, and thinly sliced.
Then, I chopped up a broccoli head into nickel-sized florets.
Since, I didn’t have any whole carrots on hand, I used a bag of baby carrots and chopped them up into dime-sized chunks.
I mixed all the vegetables together and started on the dressing.
For the dressing, I knew I wanted a creamy (also, gluten-free and vegan) base of tahini sauce. I also wanted a spicy kick to the salad, so I reached for my spicy mustard. So, with my key base ingredients picked out, I started improvising.
I mixed up the tahini and spicy mustard. As a good rule of thumb, I usually add a bit of vinegar or acid to my dressings as well. Since I wanted to keep the light color of the dressing intact, I used a splash of white balsamic vinegar. To balance out the acidity and spiciness, I added a dash of agave syrup to soften out the edges. With a final touch of black pepper and some water to loosen up the dressing, all that was left was to mix it up and pour it on.
Once everything was tossed together, lunch could be served, and boy was I getting hungry looking at my tasty Sunshine Slaw.
Wow, this Sunshine Slaw with spicy mustard tahini dressing hit the spot. I devoured my first bowl and for my next, I’ll heat it up for a warm salad variation.
I hope you enjoy this vegan, gluten-free, simple cabbage slaw as much as I do!
- 1/2 head red cabbage chopped
- 1 cup broccoli chopped
- 1 cup carrots chopped
- 2 tablespoons tahini
- 2 tablespoons water
- 1 tablespoon spicy mustard
- 1 tablespoon white balsamic vinegar
- 1 teaspoon agave syrup
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup golden raisins
- 1/4 cup pepitas
Thinly chop red cabbage.
Chop broccoli into nickel-sized florets.
Chop carrots into dime-sized pieces.
In mixing bowl, toss vegetables together.
Mix tahini, water, spicy mustard, balsamic vinegar, agave syrup, and black pepper all together to form dressing
Add Sunshine dressing to mixing bowl with vegetable base.
Toss together to coat all the vegetables.
Add pinch of golden raisins and pepitas on top to serve.