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Home » Recipes » Salads » Coleslaw with Toasted Walnuts and Tahini Vinaigrette

Coleslaw with Toasted Walnuts and Tahini Vinaigrette

April 8, 2015 By Joana Oliveira

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Coleslaw with Toasted Walnuts and Tahini Vinaigrette / mygutfeeling.eu

The other day I got a lovely organic basket with some seasonal veggies, among which a huge cabbage. I confess I was less excited with it because the only use I could see for it was in soups. Oh how I was wrong…

After making my cabbage soup, I searched online for some inspiration and came accross a recipe for coleslaw. It looked yummy, with the advantage it could last for up to a month!! A month?!

Coleslaw with Toasted Walnuts and Tahini Vinaigrette / mygutfeeling.eu

Indeed! Coleslaw is a salad consisting primarily of finely-shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing. Prepared in this manner, coleslaw can be pickled for up to four weeks if it is stored in an airtight container.

You can easily create a cole slaw by adding simple ingredients such as carrots, green onions and walnuts, coated with a three parts oil, one part vinegar vinaigrette, like this nutty flavored tahini dressing. Besides giving the salad an interesting twist in flavor and preserving it longer, the fermentation process of pickling with a simple vinaigrette is very good for your digestive health because it creates good bacteria and vitamine B!

Coleslaw with Toasted Walnuts and Tahini Vinaigrette / mygutfeeling.eu

This coleslaw is a simple and flavorful side dish perfect for a light and healthy meal. Enjoy 🙂

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3.67 from 3 votes

Coleslaw with Toasted Walnuts and Tahini Vinaigrette

This low FODMAP coleslaw is a simple and flavorful side dish perfect for a light and healthy meal. With crunchy toasted walnuts and a special tahini vinaigrette.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Lunch, Side Dish
Cuisine: Low Fodmap
Keyword: cabbage, carrots, coleslaw, tahini, walnuts
Servings: 1 person
Author: My Gut Feeling

Ingredients

  • 2,64 oz | 75g cabbage finely sliced
  • 2,64 oz | 75g carrots julienned (you can use a julienne peeler, a mandoline or a sharp knife)
  • 0,56 oz | 16g scallions green parts only, sliced
  • 1 oz | 30g walnuts roughly chopped

For the Tahini Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tahini
  • Pinch of salt
  • Pinch of black pepper

Instructions

  • In a medium pan over medium heat, toast the walnuts stirring frequently, until fragrant and set aside.
  • In a large bowl toss cabbage, carrots and scallions.
  • Add toasted walnuts and toss gently until well combined.
  • Season and coat with...

Tahini Vinaigrette

  • Combine all the vinaigrette ingredients and whisking until smooth.
  • Taste and adjust seasonings if needed.

Notes

Low FODMAP diet: 2,64oz | 75g of cabbage is the recommended serving per meal so you can eat all the coleslaw.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

Filed Under: Salads, Side Dishes, Take To Work, Vegan, Vegetarian Tagged With: cabbage, carrots, coleslaw, scallions, tahini, walnuts

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Comments

  1. Georgina @theamazingflavoursofbrazil.com

    April 9, 2015 at 1:23 am

    Coleslaw is one of the best ways to have cabbage, I also had no idea this salad lasts in the fridge for a month. It’s very handy indeed. Interesting you say ‘sesamo’ in Portugal, in Brazil we call it ‘gergelim’ – living and learning!

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!


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