Mayo-Free Coleslaw 10.000

Deb Lindsey for The Washington Post

Local Living Jul 1, 2014

This creamy side dish is unlike other slaws. A medley of fresh vegetables -- including cabbage, carrots and radishes -- is brought together with a lime-tahini dressing that packs a bit of cayenne. The dish is high in fiber and rich in vitamins and minerals.

The coleslaw mix called for here contains shredded purple cabbage, green cabbage and carrots; it is available at Whole Foods Markets. You can shred it further in the food processor, if you like. Alternatively, you can create your own blend by using a food processor fitted with the shredding disk attachment -- or by lots of chopping.

Make Ahead: The slaw can be refrigerated in an airtight container for 3 to 5 days. If you make/store the dressing separately, you might need to add water to loosen it up.


Servings:
10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 10 servings; makes 8 to 10 cups

Ingredients
  • For the coleslaw
  • 6 cups shredded tricolor coleslaw mix (see headnote)
  • 2 to 4 scallions, trimmed and cut into thin slices (1/2 cup total)
  • 10 medium radishes, trimmed and cut into chunks
  • 1/2 cup chopped fresh cilantro (optional)
  • 2 tablespoons white sesame seeds, for garnish
  • For the dressing
  • 1 clove garlic
  • 2 tablespoons tahini (paste)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • Juice of 1 or 2 limes (1/4 cup)
  • 2 teaspoons light agave nectar
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • 1/4 teaspoon onion salt, or more as needed
  • 1/8 teaspoon ground cayenne pepper, or more as needed

Directions

For the coleslaw: Combine the shredded coleslaw mix and scallions (to taste) in a large bowl.

Pulse the radishes in a food processor just until coarsely chopped; transfer to the bowl along with the cilantro, if using.

For the dressing: Use the flat side of a chef’s knife to smash the garlic, then mince and smash until the garlic is close to a puree; transfer to a jar with a tight-fitting lid. Add the tahini, oil, 1 tablespoon of the water, the lime juice, agave nectar, black pepper, onion salt and cayenne pepper. Seal, and shake vigorously to create an emulsified dressing. If it seems too thick (not easily pourable), add the remaining tablespoon of water; seal and shake.

Pour over the vegetables and toss to coat evenly. Add the sesame seeds and toss lightly. Taste, and adjust the seasoning as needed. Cover and refrigerate until ready to serve.

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Recipe Source

Elaine Gordon, a master of public health professional and a master certified health education specialist, is creator of the healthful-recipe site EatingbyElaine.com.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.