Side Dishes

August 11, 2021

Tahini Coleslaw with Nectarines

This coleslaw is delicious and a great way to wow your guests and/or people at any gathering. The sweetness of the nectarines compliments the tahini dressing and herbs in the coleslaw. This is a recipe you will want to save and use multiple times throughout the summer. You can use a mandolin to cut the cabbage super thin or use a sharp knife and take your time. You can also make this ahead of time, just keep the coleslaw and the dressing separate until right before serving.

Tahini Coleslaw with Nectarines

This coleslaw isn't the typical mayonnaise-based salad. It's tossed in a tahini dressing, and added nectarines bring a sweetness to the side dish. This is Whole30 and Paleo compatible.



  • 4 C thinly sliced purple cabbage
  • 2 C thinly sliced green cabbage
  • 1/4 C cilantro, roughly chopped
  • 1 T minced mint leaves
  • 3 T roughly chopped basil
  • 3 green onions, thinly sliced
  • 1/4 C pepitas
  • 2 nectarines, segmented
  • 2 T tahini
  • 1 1/2 limes, juiced
  • 1 T sesame oil
  • 3 garlic cloves, minced
  • 1 tsp minced ginger root
  • 1 T almond butter
  • 3 T coconut aminos
  • 1/4 C extra light tasting olive oil (do not use regular olive oil)

  1. In a medium bowl toss together the cabbage, cilantro, mint, basil, and green onions.
  2. Add the tahini, lime juice, sesame oil, garlic, ginger, almond butter, coconut aminos, and olive oil to a blender or jar wide enough to fit an immersion blender and blend until the dressing has emulsified.
  3. Right before serving the coleslaw, mix it thoroughly with the dressing. Top with the segmented nectarines and pepitas.
  4. Once the coleslaw and the dressing are combined, it will last 2-3 days in the refrigerator.


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