Slaws are such an underrated side dish. I think the traditional American slaw of mayonnaise on cabbage has ruined people’s perceptions of it. This Roasted Carrot and Tahini Slaw will change how you see this humble side.
Roasting the carrots brings out more flavor and softens them up to be much more blendable. The carrots and tahini are actually the mayonnaise replacement in this egg and citrus free version. If you are also avoiding sesame seeds the tahini can easily be replaced with sunflower butter. They have a similar texture and mild flavor that pairs well with the ginger.
Since carrots don’t just become creamy you will need to add some liquid as you blend it. When I was first making this recipe I just happened to also be drinking green tea so I dumped a few splashes in there. I think the mellow earthy flavor of green tea works really well with the flavors in this roasted carrot and tahini slaw. It doesn’t overpower any of the other ingredients nor does it make it too salty like broth would. I would suggest making yourself a cup and drinking whatever’s leftover after you reach the desired consistency.
You can also use any type of apple you have lying around for this slaw. Any apple will do, really. Green apples might be a little too tart but if you like green apples enough to already have them on hand then that probably won’t bother you. If you do find that your apples are too tart add a little bit more maple syrup to balance it out.
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Ingredients
- 2 large carrots, peeled and large chop
- 1/4 cup tahini, or sunflower butter
- 1 tbsp rice vinegar
- 1 inch chunk of fresh, peeled ginger
- 1 tbsp maple syrup
- olive oil
- salt and pepper
- about 1/4 cup green tea
- 1 large apple, diced
- 1/2 small head of cabbage, chopped
Instructions
- Preheat oven to 375 F, line a baking tray with foil
- set chopped carrots on tray and drizzle with olive oil, sprinkle with salt and pepper
- roast carrots for 15-20 minutes until soft and slightly browned
- place roasted carrots, tahini, vinegar, ginger, and maple syrup in a food processor and blend well
- add green tea as needed to achieve desired consistency
- season with more salt and pepper to taste
- toss the cabbage and apple with the tahini sauce
- serve room temperature or chilled
Roasted Carrot and Tahini Slaw
Ingredients
- 2 large carrots peeled and large chop
- 1/4 cup tahini or sunflower butter
- 1 tbsp rice vinegar
- 1 inch chunk of fresh peeled ginger
- 1 tbsp maple syrup
- olive oil
- salt and pepper
- about 1/4 cup green tea
- 1 large apple diced
- 1/2 small head of cabbage chopped
Instructions
- Preheat oven to 375 F, line a baking tray with foil
- set chopped carrots on tray and drizzle with olive oil, sprinkle with salt and pepper
- roast carrots for 15-20 minutes until soft and slightly browned
- place roasted carrots, tahini, vinegar, ginger, and maple syrup in a food processor and blend well
- add green tea as needed to achieve desired consistency
- season with more salt and pepper to taste
- toss the cabbage and apple with the tahini sauce
- serve room temperature or chilled