Sunshine Slaw

Sunshine Spicy Mustard Tahini Cruciferous Slaw from top angle

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.

Whole red cabbage for Sunshine Spicy Mustard Tahini Cruciferous Slaw

Red cabbage cut in half for Sunshine Spicy Mustard Tahini Cruciferous Slaw

Cored red cabbage half for Sunshine Spicy Mustard Tahini Cruciferous Slaw

Thinly sliced red cabbage for Sunshine Spicy Mustard Tahini Cruciferous Slaw

Then, I chopped up a broccoli head into nickel-sized florets.

Whole broccoli head for Sunshine Spicy Mustard Tahini Cruciferous Slaw

Chopped broccoli for Sunshine Spicy Mustard Tahini Cruciferous Slaw

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.

Chopped carrots for Sunshine Spicy Mustard Tahini Cruciferous Slaw

I mixed all the vegetables together and started on the dressing.

Chopped red cabbage, broccoli, and carrots in mixing bowl before mixing into Sunshine Spicy Mustard Tahini Cruciferous Slaw

Mixed ingredients of red cabbage, broccoli, and carrots in bowl for Sunshine Spicy Mustard Tahini Cruciferous Slaw

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.

Sunshine Spicy Mustard Tahini Dressing for Sunshine Spicy Mustard Tahini Cruciferous Slaw

Pouring Sunshine Spicy Mustard Tahini Dressing into bowl of cruciferous vegetables for Sunshine Spicy Mustard Tahini Cruciferous Slaw

Tossed Sunshine Spicy Mustard Tahini Cruciferous Slaw in mixing bowl

Once everything was tossed together, lunch could be served, and boy was I getting hungry looking at my tasty Sunshine Slaw.

Finished Sunshine Spicy Mustard Tahini Cruciferous Slaw from above

Finished Sunshine Spicy Mustard Tahini Cruciferous Slaw from side

Sunshine Spicy Mustard Tahini Cruciferous Slaw up close from side

Sunshine Spicy Mustard Tahini Cruciferous Slaw from side at distance

Sunshine Spicy Mustard Tahini Cruciferous Slaw from top with dramatic lighting

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!

Sunshine Spicy Mustard Tahini Cruciferous Slaw
Prep Time
20 mins
Total Time
20 mins
 


Servings: 4 cups
Author: Nina
Ingredients
Cruciferous Slaw
  • 1/2 head red cabbage chopped
  • 1 cup broccoli chopped
  • 1 cup carrots chopped
Spicy Mustard Tahini Dressing
  • 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
Garnish
  • 1/4 cup golden raisins
  • 1/4 cup pepitas
Instructions
Cruciferous Slaw Base
  1. Thinly chop red cabbage.

  2. Chop broccoli into nickel-sized florets.

  3. Chop carrots into dime-sized pieces.

  4. In mixing bowl, toss vegetables together.

Sunshine Dressing
  1. Mix tahini, water, spicy mustard, balsamic vinegar, agave syrup, and black pepper all together to form dressing

Sunshine Slaw
  1. Add Sunshine dressing to mixing bowl with vegetable base.

  2. Toss together to coat all the vegetables.

  3. Add pinch of golden raisins and pepitas on top to serve.

Sunshine Spicy Mustard Tahini Cruciferous Slaw

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.