This is a more wintery and healthier take on the traditional coleslaw. Tahini and olive oil add creaminess to the dressing, which is packed with flavor from fresh orange juice, orange zest and cilantro. I first came up with this recipe when I was looking for some fun sides as part of a Super Bowl spread. It was an instant hit! It is crunchy, creamy and satisfying and feels like a comfort food, but it is just as nourishing as it is delicious.
Slaw Ingredients: Cabbage, apple, fennel, orange.
Ingredients for Orange Tahini Dressing: Orange, cilantro, extra virgin olive oil, honey, tahini, stone ground mustard, fine sea salt, black pepper.
To prepare the fennel, first remove the green tops and a thin slice off the bottom. Next, cut the fennel bulb in half and remove the core.
To prepare the cabbage for slicing, first cut it in half and remove the core.
Winter Slaw with Orange Tahini Dressing
A nourishing slaw perfect for a winter time get-together. Thinly sliced fennel, apple and cabbage are dressed with a creamy tahini dressing with orange and cilantro.
6
servings20
minutes0
minutesKeep the screen of your device on
Ingredients
- For the dressing
2 Tbsp finely chopped cilantro (extra for garnish)
1 1/2 Tbsp tahini
1 tsp stone ground or whole grain mustard
juice (about 4 Tbsp) and 1/2 tsp zest from one organic orange*
3 Tbsp extra virgin olive oil
2 tsp raw honey (runny)
3/4 tsp fine sea salt
a few cracks of black pepper (about 1/4 tsp)
- For the slaw
4 cups shredded red cabbage (about 1/2 small head/300g)
1 large fennel bulb
1 apple
1 orange, peeled and separated into segments
- Optional
1 Tbsp toasted sliced almonds
Directions
- In a medium bowl, whisk together all the dressing ingredients. Set aside.
- Remove the green tops and a thin slice from the bottom of the fennel bulb. Cut in half lengthwise and remove the core. Rinse well. Use a mandoline or a food processor** with a slicing attachment to thinly slice the fennel. Core the apple, cut it into wedges and then thinly slice the wedges with the mandolin. If you have a whole head of cabbage, cut it in half, remove the core, then cut each half again to create quarters. With a good knife, thinly slice the quarters until you have approximately 4 cups of shredded/thinly sliced cabbage.
- In a large bowl, toss the veggies in the dressing, along with the orange segments. Keep a few orange segments back to use as garnish, along with additional chopped cilantro. Let rest in the fridge for at least an hour before serving to allow the flavors to combine and the veggies to soften. Just before serving, garnish with the remaining orange segments, chopped cilantro and toasted almonds, if desired.
Notes
- *I have made this recipe with blood oranges and navel oranges, but any variety will work here and offers its distinct flavor. I always recommend using organic produce and especially when using citrus zest. Citrus fruit often receives a wax coating after harvest to extend its shelf life. Most organic oranges come unwaxed, but if you are unsure if your citrus was waxed, go ahead and rinse the fruit with some hot water and scrub it with a (dedicated) vegetable brush to remove the wax.
- **If you do not have a food processor or mandoline, simply use a good chef’s knife to cut the veggies very thin.
