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Tahini Coleslaw

December 13, 2016

Tahini Coleslaw

16 oz Cabbage
16 oz Purple Cabbage
16 oz Carrots

1/2 cup Tahini
1/2 cup Water
1 tbsp Agave
1/2 cup Lemon Juice
1 Garlic clove
1 tsp Salt
1/2 tsp Pepper

1. Using a mandolin (or food processor) shred all veggies into thin strips
2. Make the sauce- add all ingredients to a blender, blend until smooth
3. Add all shredded veggies to a large mixing bowl
4. Pour sauce on the veggies, mix and massage through with your hands.
5. Serve it up!

made by Rachel - @theveganferri

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