Author: About Julie   | Published by: The Simple Veganista

Spicy Coleslaw + Tahini Dijon

This spicy vegan coleslaw recipe features cabbage, carrots, green onions, and pepperoncini tossed with creamy tahini dijon dressing. It’s healthy, mayo-free, and ready in 10 minutes!

It’s all about the coleslaw dressing! By using a tahini and water blend you’re cutting some of the fat and calories without losing any creaminess, making this a very healthy vegan coleslaw. The tahini mix makes an absolutely fantastic dressing. It’s seriously my favorite, and I know you’re going to love it too!

This is my favorite coleslaw of all time, and I hope you enjoy this spicy vegan coleslaw as much as I do! Feel free to cut the recipe in half, but I assure you, that you’ll be glad you made the whole recipe!


In this tahini slaw recipe, green cabbage, carrots, scallions, and pepperoncini are tossed with a slightly tangy tahini dressing, creating a creamy coleslaw that is a nice change from the usual.

Here is everything you’ll need:

  • green cabbage
  • carrots
  • scallions
  • peperoncini or banana peppers
  • tahini + equal amount of water
  • dijon
  • pure cane sugar or pure maple syrup
  • apple cider vinegar or juice of 1/2 lemon
  • salt & pepper

Sice Coleslaw

  • Prep Time10 min
  • Yield4 - 6 Servings


    • 1 head green cabbage, shredded
    • 1 1/2 cups carrots, julienned
    • 4 scallions (green onions), sliced
    • 12 peperoncini or banana peppers, julienned or diced
    • mineral salt & pepper, to taste
    • sesame seeds, to serve


    • 4 tablespoons tahini
    • 4 tablespoons water
    • 1 tablespoon dijon mustard
    • 2 teaspoons pure cane sugar or pure maple syrup
    • 2 teaspoons apple cider vinegar or juice of 1/2 lemon
    • pinch of fresh cracked pepper


    In Large Skillet


    Dressing: In a small bowl combine dressing ingredients. Set aside. After five minutes or so, taste for flavor adding anything extra you might like. (You may also consider mixing the dressing on the bottom of the bowl you will be mixing your coleslaw in leaving one less dish to wash.)


    Assemble: In a large mixing bowl, add cabbage, carrots, scallions, peperoncini. Drizzle with dressing and mix to combine. Add salt & fresh cracked pepper to taste.

    Serve at room temperature or chilled with a sprinkle of white seeds over top.

    This is a great salad to make ahead and let set covered on the counter for an hour or so or in the refrigerator for longer.


    1. If you don’t have tahini on hand or prefer to use mayo, feel free to replace the 1/4 cup water and tahini with 1/2 cup vegan mayo. Add a little water to thin if needed, or add a little extra mayo.


    2. I like spicy foods but feel free to adjust the amount of peppers to taste.


    3. I tend to keep my tahini in the refrigerator so mine is always a bit thicker due to being cold, if using room temp tahini you may need less water. Keep in mind: If dressing is too thin, add more tahini. If dressing it too thick, add a tad more water until desired consistency.


    4. A note on the dressing: I found it was a bit sweet as I was mixing and tasting it. I worried that even 2 teaspoons was too much sugar but once the coleslaw was completed it was perfect and not sweet at all. Keep that in mind when tasting the dressing and adjusting, you may feel something is off but once it all comes together the results are delicious!