Ginger Tahini Cabbage Slaw


  • Dressing:
  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons tahini
  • 2 tablespoons lime juice
  • 1 tablespoon white wine or rice wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons finely grated or mined ginger
  • 1/4 teaspoon crushed red pepper
  • 2 scallions, finely chopped
  • Slaw:
  • 3 cups shredded cabbage – mix of red and napa
  • 4 carrots, grated
  • 1 jalapeno, seeded and finely chopped
  • 1 cup shelled edamame
  • 1 cup fresh cilantro, finely chopped
  • 1/2 cup peanuts, roughly chopped
  • 2 tablespoons sesame seeds


To Make: 
Combine all ingredients for the dressing, mixing well, and set aside. Season to taste, adjusting heat, sweetness, saltiness, etc.

Separately, in a large bowl combine all slaw ingredients except for the peanuts and sesame seeds. Keep dressing and slaw separate until ready to serve, refrigerating if necessary. When ready, combine slaw with dressing and mix well, then stir in peanuts and sesame seeds.

(Recipe adapted from:

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Posted in Side Dishes.