Crunchy Purple Cabbage & Kale Slaw with Lemon Tahini Dressing

Most summer coleslaws are weighed down with heavy mayonnaise and refined white sugar.

In this recipe, holistic nutritionist Meghan Livingstone combines raw cruciferous purple cabbage and curly kale with grated sweet carrots, fresh detoxifying cilantro, and a mineral-rich creamy lemon tahini dressing.

Unlike delicate leafy salads that wilt within minutes of dressing, this hardy slaw holds up in the refrigerator for 3 to 4 days, absorbing the tangy garlic-lemon vinaigrette and becoming more flavorful over time.

Watch the Recipe Walkthrough (00:00 – 02:05)

Watch Meghan shred the brassicas, whisk the creamy dressing, and discuss the detoxification benefits:

Nutritional Architecture: Indole-3-Carbinol & Heavy Metal Chelation

• Brassica Indoles (I3C): Purple cabbage and kale are concentrated sources of indole-3-carbinol (I3C), which the body converts into diindolylmethane (DIM) to support liver Phase I and Phase II detoxification pathways.
• Cilantro Heavy Metal Chelation: Fresh cilantro leaves contain volatile terpenes that assist in binding and mobilizing heavy metals from tissues for excretion.
• Alkalizing Apple Cider Vinegar: Raw unfiltered apple cider vinegar pairs with fresh lemon juice and raw sesame tahini to provide bioavailable plant calcium and natural digestive enzymes.

Mid-Recipe Culinary Connection: If you appreciate crisp, raw brassica salads dressed with citrus and toasted seeds, explore our Warm Shredded Brussels Sprout & Bacon Salad with Whole-Wheat Croutons.

To learn more about the biological mechanisms of dietary brassica phytochemicals and cellular antioxidant defense, explore the Linus Pauling Institute Micronutrient Research Center.

Ingredients Breakdown (US Standard & Metric)

The Crunchy Slaw Base:

• Purple Cabbage: 3 cups (approx. 250g), shredded into thin ribbons
• Curly Kale: 3 leaves, stems stripped and leaves finely shredded
• Carrot: 1 large, peeled and coarsely grated
• Fresh Cilantro: ½ cup, roughly chopped
• Raw Sunflower Seeds: ¼ cup (toasted or raw)
• Dried Cranberries: 3 tablespoons (unsweetened or fruit-juice sweetened)

The Creamy Lemon Tahini Dressing:

• Pure Sesame Tahini: 2 tablespoons
• Raw Unfiltered Apple Cider Vinegar: 1 tablespoon
• Fresh Lemon Juice: 1.5 tablespoons
• Extra Virgin Olive Oil: 1 tablespoon
• Raw Local Honey: 1 teaspoon
• Garlic: 1 clove, finely minced or grated
• Warm Water: 1 to 2 tablespoons (to loosen to dressing consistency)
• Sea Salt & Fresh Black Pepper: To taste

Step-by-Step Assembly Technique

1. Shred the Veggies: Using a sharp chef’s knife or mandoline, slice the purple cabbage into thin ribbons. Strip the tough stems from the kale and slice the leaves into fine ribbons. Coarsely grate the peeled carrot.
2. Combine Base: In a large wooden salad bowl, combine the shredded cabbage, kale, grated carrot, and chopped fresh cilantro. Scatter the sunflower seeds and dried cranberries across the top.
3. Whisk Dressing: In a glass measuring cup or small bowl, whisk together the tahini, apple cider vinegar, fresh lemon juice, extra virgin olive oil, raw honey, minced garlic, sea salt, and black pepper. Whisk in warm water by the teaspoon until the dressing becomes silky, smooth, and pourable.
4. Toss & Rest (The 10-Minute Secret): Pour the dressing evenly over the slaw. Toss thoroughly with salad tongs to coat every strand. Allow the salad to sit on the counter for 5 to 10 minutes before serving. The natural acids in the lemon and cider vinegar will soften the tough fibers of the cabbage and kale, making them tender and easy to digest.
5. Serve: Enjoy fresh as a crisp side dish, or pack into airtight glass meal-prep containers in the refrigerator for up to 4 days.

Nutritional Analysis (Per Serving)

• Servings: 4
• Calories: 185 kcal
• Protein: 5g
• Carbohydrates: 19g
• Dietary Fiber: 5.5g (22% Daily Value)
• Fat: 11g (primarily heart-healthy monounsaturated and polyunsaturated fats)
• Vitamin C: 110% Daily Value