~ lunchboxbunch.com – September 2009

One of the most delicious coleslaws we’ve ever had! This recipe is very forgiving and can handle a good amount of substitutions, so give it a try.

~ vegan, makes 8 cups


  • 1 medium head of green cabbage, chopped into thin strips
  • 1 small sweet onion, chopped
  • optional: 1 green apple, chopped (we used a Macintosh and it was just fine)

Seedy Tahini Dressing

  • 2 tbsp apple cider vinegar or lemon juice
  • 2 tbsp seasoned rice vinegar (or more of cider vinegar or lemon)
  • 1/4 cup maple or agave syrup
  • 1 large orange, juiced
  • 4-5 tbsp tahini
  • 1 tsp black pepper
  • 1 tsp chili powder or 1/2 tsp cayenne
  • 1 tbsp cumin powder
  • 1 tsp coriander (optional)
  • 1/4 tsp sea salt

Seed Mix

(you can use a blend of whatever seeds you prefer)

  • 1/4 cup sesame seeds (black and/or white seeds)
  • 1/4 cup pumpkin seeds
  • 2 Tbsp hemp seeds (optional)
  • Other seed ideas: poppy, flax, fennel


  1. Prep your cabbage by slicing it in half and chopping it into thin fine bits. Place chopped cabbage in a large bowl.
  2. Next, chop your onion and add to bowl.
  3. In a small bowl, whisk your ‘dressing’ together. You can add seeds directly to dressing mixture as well. Pour dressing over top of cabbage/onions. Toss well. Really well.
  4. Cover bowl and place cole slaw in fridge for at least an hour to chill and marinate. This slaw tastes delicious when made a day ahead of serving time.
  5. Serve chilled! Garnish with additional sesame/pumpkin seeds.