Earthy red beans and crunchy cabbage make this vibrant coleslaw both satisfying and fresh. Rosemary adds an unexpected herbal note that pairs beautifully with creamy tahini, while Dijon and apple cider vinegar keep things bright. Use green cabbage for contrast, or red for a striking, all-red salad.

Tips

Gluten-free version: To make this gluten-free, use a gluten-free brand of Dijon mustard.

For more inspiration, check out these tasty ideas:

Thai-Style Slaw with Peanuts and Ramen Noodles

Napa Cabbage Salad

Hearty Szechwan Coleslaw with White Beans

Or check out our full round-up of vegan coleslaw recipes.

Yield: Makes 8 cups
Time: 15 minutes

Ingredients

3 tablespoons tahini

2 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 tablespo...