Ingredients

For the Garden Slaw

  • 4 cups finely shredded green cabbage
  • 1 cup shredded or julienned carrots
  • 1½ cups finely chopped broccoli florets
  • 1 tablespoon white or black sesame seeds (optional, for garnish)
  • 1–2 tablespoons freshly chopped parsley or dill (optional)

For the Creamy Lemon-Tahini Dressing

  • ½ cup tahini (well-stirred)
  • ¼ cup fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1–2 garlic cloves, finely minced
  • ½ teaspoon sea salt (or to taste)
  • ¼ teaspoon freshly ground black pepper
  • 2–4 tablespoons warm water (as needed for consistency)

Detailed Recipe Instructions

The Mediterranean Garden Slaw with Creamy Lemon-Tahini Dressing is a refreshing, nutrient-dense dish that highlights the beauty of simple, wholesome ingredients. This recipe is designed for absolute beginners, yet delivers a sophisticated flavor profile that works beautifully for everyday meals or special occasions.

Start by preparing all your vegetables. Wash the cabbage, carrots, and broccoli thoroughly under cold running water. Proper washing removes dirt and preserves freshness, which is essential for a raw salad like this one.

Once washed, dry the vegetables completely using a salad spinner or clean kitchen towel. Excess moisture can dilute the dressing and reduce the creamy texture that makes this slaw so appealing.

Using a sharp knife or mandoline slicer, finely shred the cabbage. Thin, uniform slices allow the dressing to coat each strand evenly, ensuring consistent flavor in every bite.

Next, julienne the carrots into thin strips. This not only enhances texture but also adds natural sweetness and vibrant color to the slaw.

Finely chop the broccoli florets into small, bite-sized pieces. Avoid large chunks, as smaller pieces blend better with the cabbage and carrots while keeping the salad easy to eat.

Transfer all the prepared vegetables into a large mixing bowl. Gently toss them together to distribute the colors and textures evenly throughout the bowl.

Now, move on to preparing the dressing. In a separate bowl, add the tahini and freshly squeezed lemon juice. Whisk well until the mixture becomes smooth. At first, it may thicken—this is completely normal.

Slowly drizzle in the extra virgin olive oil while whisking continuously. This step helps emulsify the dressing, creating a creamy and velvety texture.

Add the minced garlic, sea salt, and black pepper. Whisk again until all ingredients are fully incorporated and the dressing smells fragrant and fresh.

Gradually add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. The dressing should be creamy but not runny.

Pour the dressing over the prepared vegetables. Using tongs or a large spoon, gently toss the slaw until every strand is evenly coated with the creamy lemon-tahini mixture.

Allow the slaw to rest for 10 to 15 minutes before serving. This resting time softens the vegetables slightly and allows the flavors to meld beautifully.

Just before serving, sprinkle sesame seeds and fresh herbs over the top for added texture and a Mediterranean finish.

Helpful Tips for Beginners

This recipe requires no cooking, making it ideal for beginners who want confidence in the kitchen. Focus on knife skills and take your time preparing the vegetables evenly.

If the tahini dressing tastes slightly bitter, add a small pinch of honey or maple syrup to balance the flavors.

For extra protein, you can mix in cooked chickpeas or white beans, turning this slaw into a complete meal.

Storage & Meal Prep Information

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making this an excellent meal-prep option.

If preparing in advance, you may keep the dressing separate and mix just before serving for maximum crunch.