4tablespoonavocado oil(olive oil or grapeseed oil)
2tablespoonwhite wine vinegar
½tablespoondijon mustard
1teaspoonshallots(minced)
½teaspoongarlic(minced)
½teaspoonkosher salt(more to taste)
1teaspoonparsley(fresh or dried parsley is optional)
dash of honey(optional but recommended)
Instructions
No Mayo Coleslaw Dressing
Add all ingredients to a mixing bowl and whisk until combined. Taste and add additional salt if needed. Set aside.
Coleslaw
Take your time shredding your cabbage by cutting into thin uniform strands. Cut your cucumber lengthwise then into quarters and slide a sharp knife down each quarter to remove the seeds then cut into cubes. Slice up the green parts of your green onion. Set aside.
In a large bowl, add all vegetables and toss. Drizzle your dressing over the top then toss again until coated.
Cover your coleslaw tightly with plastic wrap or a tight-fitting lid. Store in the fridge for at least one hour before serving or overnight. This will allow the flavors to meld together and for your coleslaw to reach its full potential.
Notes
**Please note: Nutritional values serve as a guide only as values may vary.Nutrition Fact reflects entire batch of tahini dressing.If making ahead, place coleslaw in a bowl with an air tight lid or place in a large zip loc bag and refrigerate until ready to use. Drizzle tahini dressing over coleslaw before serving.Can use pre-shredded cabbage and carrots from the store if you're in a rush.