Lemon Tahini Broccoli Slaw: A Zesty, Crunchy, Plant-Based Side Dish
🥗 Introduction: A Bright Twist on Classic Slaw
From Coleslaw to Broccoli Slaw: A Healthier Evolution
Slaws have long been a staple in summer spreads, barbecues, and lunchboxes — but lemon tahini broccoli slaw has emerged as a nutrient-dense, flavor-packed alternative to traditional cabbage-based versions. Unlike classic coleslaw, which often relies heavily on mayonnaise, broccoli slaw with tahini typically features shredded broccoli stems, making it lighter, crunchier, and more fiber-rich.
This twist on the familiar side dish began to catch on in the early 2000s, as health-conscious eaters and creative home cooks searched for new ways to use vegetable trimmings without sacrificing taste or texture. The result? A dish that’s both sustainable and sensational — and especially popular in the 🇺🇸 United States, 🇨🇦 Canada, 🇦🇺 Australia, 🇮🇱 Israel, and 🇬🇧 United Kingdom. Other countries loving broccoli or tahini-based salads include 🇳🇿 New Zealand, 🇩🇪 Germany, 🇸🇪 Sweden, 🇳🇱 Netherlands, and 🇱🇧 Lebanon.
Looking for another easy plant-based dish? Try these Mini Crustless Quiches with Kale for a protein-rich brunch pairing.
The Rise of Tahini in Western Salads
As broccoli slaw evolved, so did its dressings. Enter tahini, a creamy sesame paste with deep roots in Middle Eastern cuisine. Once a niche pantry item in the West, tahini has now become a go-to base for vegan dressings, dips, and sauces — prized for its rich texture and nutty flavor.
When paired with fresh lemon juice, tahini transforms into a bright, zesty sauce that perfectly complements the crunch of shredded veggies. The result is a creamy lemon tahini broccoli slaw that’s tangy, dairy-free, and delightfully fresh — without a drop of mayo. This vegan broccoli slaw salad is the kind of side that becomes the star of your plate.
Whether you’re serving it at a summer picnic or packing it in a weekday lunch, this lemon tahini broccoli slaw is a smart, satisfying choice that fits a gluten-free, dairy-free, and plant-based lifestyle.
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7 Irresistible Ways This Lemon Tahini Broccoli Slaw Takes Healthy to a Whole New Level
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Lemon Tahini Broccoli Slaw is crunchy, creamy, and zesty—an easy, healthy vegan side dish perfect for meal prep, wraps, or summer picnics.
Ingredients
Slaw:
- 3 cups broccoli stems, shredded or julienned
- 1 cup carrots, shredded
- ½ cup red cabbage, finely sliced (optional for color)
- ¼ cup chopped fresh parsley
Dressing:
- ¼ cup tahini (stirred well)
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- Salt and pepper, to taste
- 2 to 3 tablespoons cold water, to thin
Instructions
- In a bowl, whisk all dressing ingredients except water.
- Add water a tablespoon at a time to reach desired consistency.
- Toss the shredded veggies in a large bowl, pour over dressing, and mix.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American with Middle Eastern influence
🧾 What You’ll Need for This Recipe
Essential Tools for Crisp, Creamy Slaw Prep 🔪🥣
One of the best parts about making lemon tahini broccoli slaw is that it doesn’t require complicated or specialized equipment. I like to keep things simple in my kitchen, and this recipe sticks to the essentials.
Start with a large mixing bowl—you’ll need space to toss your shredded broccoli, carrots, and any optional add-ins without spillage. A good whisk (or even a small hand blender) is crucial for mixing the tahini with lemon juice, especially since tahini can seize up before it smooths out.
Make sure you have measuring cups and spoons on hand for accuracy. A sharp chef’s knife and cutting board are essential if you’re starting from whole vegetables, which I highly recommend for maximum crunch and freshness. You might also want a citrus juicer if you’re squeezing lemons by hand.
Craving more plant-based prep ideas? My Crispy Rice Lettuce Cups are another low-effort, high-reward dish that pairs perfectly with this slaw.
Optional Tools for Effortless Shredding & Drying 🌀
Want to make prep even easier? I sometimes reach for a food processor with a shredding attachment when I’m short on time or making a double batch. It slices through broccoli stems and carrots in seconds, giving you a perfectly uniform texture—ideal for any vegan broccoli slaw salad.
If you’re adding herbs like parsley, arugula, or even fresh mint, a salad spinner helps remove extra water after rinsing. This step keeps your slaw crisp instead of soggy once the tahini lemon dressing goes on.
And if you’re looking for more smart tools for salads and sides, don’t miss my Salad Tools Guide (coming soon).
🛒 Ingredients for Lemon Tahini Broccoli Slaw
Fresh Ingredients for a Vibrant, Flavorful Slaw 🥬🍋
A standout lemon tahini broccoli slaw starts with fresh, crunchy produce and a balance of color, texture, and taste. This isn’t your average slaw — it’s a healthy broccoli slaw with layered flavors that deliver in every bite. When I want something satisfying, vibrant, and plant-based, this recipe checks all the boxes.
Here’s everything I use for the slaw base:
- 4 cups shredded broccoli stems (or a pre-shredded broccoli slaw mix from the store)
- 1 cup shredded carrots
- ½ cup thinly sliced red cabbage (adds bold color and extra crunch)
- ¼ cup chopped fresh parsley
- ¼ cup sliced almonds (optional but amazing for crunch)
- ¼ cup dried cranberries (optional for a sweet contrast)
This combination creates the perfect base for a vegan broccoli slaw salad — sweet, earthy, crunchy, and bursting with natural nutrition. I love the contrast between the sturdy broccoli, tender carrots, and chewy cranberries. If you want a seasonal variation, toss in chopped apples or pear slices for a refreshing autumn twist — just like in my High-Fiber Apple Cranberry Baked Oats, which also uses fruit to enhance fiber and flavor.
Tangy Lemon Tahini Dressing 🥄
What brings this lemon tahini broccoli slaw together is the creamy, tangy tahini lemon dressing. It’s completely dairy-free and mayo-free, which makes it ideal for anyone following a vegan, plant-based, or gluten-free diet.
Here’s what I include in the dressing:
- ⅓ cup tahini (stirred well to emulsify)
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or honey
- 1 clove garlic, finely minced
- 2 tablespoons cold water (add more or less depending on your desired consistency)
- Salt and freshly ground black pepper, to taste
This tahini lemon dressing starts thick — that’s normal. As you slowly add cold water and whisk, it becomes a smooth, creamy, pourable sauce. The lemon juice adds zing, the maple syrup balances the acidity, and the garlic deepens the flavor. I always adjust as I go based on how bold or subtle I want the dressing to be.
Together, these ingredients create a lemon tahini broccoli slaw that feels indulgent but stays light, refreshing, and full of plant-based goodness.
🥣 Instructions: How to Make Lemon Tahini Broccoli Slaw
Step 1: Prep the Vegetables 🥕🟣
To make the best lemon tahini broccoli slaw, I always begin with the freshest produce I can find. Start by washing your broccoli stems, carrots, and red cabbage thoroughly. If you’re using whole broccoli, trim off the florets and peel the outer layer of the stems before shredding. A sharp knife works well, but a food processor with a shredding disc makes the process quick and uniform.
Shred the carrots and slice the red cabbage into thin ribbons. These vegetables bring bold color and a satisfying crunch to your healthy broccoli slaw. Then, chop fresh parsley to add herby brightness to the mix.
In a hurry? Pre-shredded broccoli slaw mix is a great time-saver. Just make sure it’s fresh and firm—not soggy—so your vegan broccoli slaw salad stays crisp.
Want a sweet prep-ahead treat to balance this savory dish? Check out my Cannoli-Inspired Overnight Oats for a protein-packed, creamy breakfast you can make in minutes.
Step 2: Whisk the Lemon Tahini Dressing 🍋
The tahini lemon dressing is the creamy, zesty heart of this lemon tahini broccoli slaw. In a small bowl, whisk together:
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon maple syrup or honey
- 1 minced garlic clove
- Salt and freshly ground black pepper, to taste
Slowly add in 2 tablespoons of cold water while whisking. This helps the dressing go from thick and stiff to smooth and pourable. Don’t rush—tahini seizes when hit with acid like lemon juice, so gradual water addition makes all the difference.
If your tahini is cold or thick, let the lemon juice sit for a few minutes before whisking. Room temperature ingredients help loosen everything up. The finished tahini lemon dressing should be silky and coat a spoon without running off.
Once your dressing is ready, pour it over the shredded veggies in a large bowl. Toss until everything is evenly coated. Now your creamy lemon tahini broccoli slaw is ready to serve—crisp, flavorful, and bursting with plant-based goodness.
🧪 Nutrition Score & Health Benefits
Packed with Nutrients and Plant-Based Power 🥦💪
This lemon tahini broccoli slaw isn’t just creamy and crave-worthy — it’s a true nutritional powerhouse that supports plant-based, vegan, and gluten-free diets. With every forkful, this healthy broccoli slaw delivers texture, taste, and benefits that go far beyond the average side dish.
Let’s break it down:
- Broccoli stems form the base of this lemon tahini broccoli slaw and are loaded with fiber for digestive support, vitamin C for immune strength, and vitamin K for bone health. They’re a crunchy, nutrient-rich alternative to cabbage in traditional slaws.
- Tahini, the main ingredient in the tahini lemon dressing, adds healthy fats, iron, and plant-based protein. It helps power muscle function and keeps energy levels steady, all while adding rich, nutty flavor.
- Lemon juice not only brightens the flavor of the vegan broccoli slaw salad but also helps your body absorb iron more efficiently. Paired with tahini, it transforms into a zesty, creamy dressing that makes this slaw shine.
- Parsley, almonds, and dried cranberries aren’t just delicious add-ins—they pack antioxidants, texture, and essential nutrients that round out the salad.
Each serving of this dairy-free slaw recipe is more than just a dish—it’s a colorful, whole-food-based way to boost your daily intake of vitamins, fiber, and healthy fats. Whether you’re serving it solo or as a side, this lemon tahini broccoli slaw fits perfectly into a balanced meal plan.
Looking to add more plant-based meals to your week? My Mini Crustless Quiches with Kale are packed with greens and make a satisfying pairing with this slaw.
Estimated Nutrition (Per Serving) 🍽️
Here’s a quick snapshot based on a 1-cup serving of lemon tahini broccoli slaw:
- Calories: 285
- Protein: 9.5 oz
- Carbohydrates: 24 oz
- Fat: 19 oz
- Fiber: 8 oz
- Sugar: 7 oz
- Sodium: 317 mg
- Potassium: 635 mg
With no mayo, no dairy, and no processed ingredients, this vegan broccoli slaw salad is a light yet filling addition to your table. It’s a smart, delicious way to enjoy everything you love about slaw — with none of the guilt.
🍴 Serving Suggestions & Storage Tips
Delicious Ways to Serve This Zesty Vegan Slaw 🍽️
There are countless ways I love to enjoy lemon tahini broccoli slaw — its crunchy texture, creamy tahini lemon dressing, and citrusy brightness make it an easy side that never feels boring. Whether you’re hosting a backyard cookout or packing lunches for the week, this healthy broccoli slaw fits right in.
Here are a few of my favorite serving ideas:
- As a side dish: Serve chilled alongside grilled proteins like chicken thighs, marinated tofu, or roasted salmon. The lemony tang of this lemon tahini broccoli slaw cuts through richness and balances heavier mains perfectly.
- In wraps or sandwiches: Add a generous scoop inside pita pockets with crispy falafel, roasted chickpeas, or seared tempeh. It adds creaminess and crunch in one move.
- On grain bowls: Top your favorite quinoa, farro, or brown rice bowl with this vegan broccoli slaw salad for texture and a burst of flavor. Try it with lentils or black beans for a protein-packed lunch.
- As part of a plant-based trio: Pair it with roasted sweet potatoes or my High-Fiber Apple Cranberry Baked Oats for a colorful, nutrient-dense meal that’s ready to impress.
Because this lemon tahini broccoli slaw is mayo-free, the tahini lemon dressing holds up beautifully without turning watery — making it ideal for potlucks, picnics, or meal prep.
Make-Ahead Tips & Storage Guidelines 🧊
Lemon tahini broccoli slaw is a dream when it comes to prepping ahead. It stays fresh and flavorful for several days in the fridge, especially if you follow a few simple tips:
- Keep the dressing separate when storing, especially if you’re prepping for multiple meals. Combine just before serving to preserve the crunch.
- Use airtight containers to protect freshness and avoid any absorption of fridge odors.
- Dressed slaw lasts up to 3 days in the fridge, while undressed veggies can last up to 5 days.
- Give it a stir before serving. The tahini lemon dressing may thicken in the fridge, but loosens up with a bit of room temperature or a splash of water.
These tips make this lemon tahini broccoli slaw not just a flavorful recipe, but a practical one too. It’s a reliable go-to for busy weeknights, picnic baskets, and next-day lunches.
🌀 Variations & Customizations
Custom Flavors and Fun Add-Ins to Try 🌈🥗
One of the things I love most about making lemon tahini broccoli slaw is how flexible it is. The base of crunchy veggies and creamy tahini lemon dressing creates the perfect canvas for all kinds of exciting flavor combinations.
If I want to bulk it up into a meal or match a seasonal theme, I just mix and match from these go-to variations:
- Add protein: For a more filling bowl, toss in canned chickpeas, grilled tofu, or even pan-seared tempeh. These additions turn your vegan broccoli slaw salad into a protein-packed lunch.
- Include fruit: Diced apples, mandarin orange slices, or pomegranate seeds add bursts of natural sweetness that balance the lemon and tahini beautifully. I love how these sweet elements make this healthy broccoli slaw even more craveable.
- Spice it up: Add a pinch of cayenne, red pepper flakes, or a drizzle of Sriracha for heat. I even tried a spoonful of harissa once—it was next-level!
- Try other herbs: Fresh mint, cilantro, or dill add a bold, aromatic twist. If you’re serving this lemon tahini broccoli slaw alongside Mediterranean or Middle Eastern dishes, these herbs fit right in.
Want another savory side with a plant-based crunch? Don’t miss my Crispy Rice Lettuce Cups — they’re customizable too and great for pairing with this slaw.
These mix-ins let me tweak the slaw for any occasion, mood, or fridge inventory. Whether you want to sweeten it, spice it, or power it up with protein, it never gets boring.
Diet-Friendly Adjustments ✅
This lemon tahini broccoli slaw already hits the marks for vegan, gluten-free, and dairy-free diets—but it’s easy to make it even more tailored to your needs:
- Nut-free: Skip the almonds and use sunflower seeds or pumpkin seeds for crunch. Also, double-check your tahini to ensure it’s processed in a nut-free facility if needed.
- Sugar-free: Omit the maple syrup or honey and use a date paste for natural sweetness—or leave it out entirely if you prefer savory.
- Lower-carb: Reduce the carrots and cranberries, and sub in more shredded broccoli stems or raw cauliflower stems for a lighter version of this creamy lemon tahini slaw.
Just a few simple changes, and this customizable, creamy slaw becomes even more accessible for a wide range of diets—without ever sacrificing flavor or that signature crunch.
🙋♀️ Frequently Asked Questions
Is Lemon Tahini Broccoli Slaw healthy?
Absolutely! This slaw is rich in fiber, healthy fats, and plant-based nutrients. Broccoli stems deliver antioxidants and gut-friendly roughage, while tahini contributes iron, calcium, and protein — all without any dairy or added preservatives.
Can I make this slaw ahead of time?
Yes — in fact, it tastes even better after the flavors meld! Prep your veggies and dressing separately, then toss just before serving. Once dressed, it stays fresh for up to 3 days in the fridge.
What kind of tahini should I use?
Look for smooth, light-colored tahini with a pourable consistency and mild flavor. Some brands can be bitter or thick, so always stir your tahini well and taste it before using.
Can I use pre-packaged broccoli slaw mix?
Definitely! A pre-shredded mix is a great time-saver. Just check for freshness and adjust any added carrots or cabbage to balance the ratio if needed.
Is this slaw gluten-free?
Yes, naturally gluten-free. Just make sure any optional add-ins (like nuts or dried fruits) are certified gluten-free if you’re cooking for someone with celiac or a sensitivity.
Why does tahini seize with lemon juice?
When you start mixing tahini with acidic ingredients like lemon juice, you may notice the mixture thickens quickly — almost seizing into a paste. That’s a normal reaction! The acid causes the sesame paste to emulsify and thicken.
To fix it, I add cold water slowly, whisking until the tahini lemon dressing loosens up and becomes silky. This is a key step when making lemon tahini broccoli slaw because a smooth, pourable dressing ensures the veggies get evenly coated. If you’re new to working with tahini, take it slow — patience pays off with creaminess.
What’s the difference between broccoli slaw and traditional coleslaw?
Traditional coleslaw uses shredded cabbage as its base, often with a heavy mayonnaise dressing. In contrast, broccoli slaw uses shredded broccoli stems, usually paired with lighter, tangy dressings like tahini lemon or vinaigrettes.
Lemon tahini broccoli slaw is crunchier, more nutrient-dense, and perfect for anyone looking for a no-mayo, vegan slaw option. The difference in texture and flavor is noticeable — in the best way!
Is lemon herb tahini dressing healthy?
Absolutely. The tahini lemon dressing used in this recipe is loaded with healthy fats, antioxidants, and plant-based protein. Tahini itself is rich in calcium, iron, and essential fatty acids, while lemon juice provides vitamin C to support immunity and iron absorption.
This makes the lemon tahini broccoli slaw not only flavorful but also supportive of a well-rounded plant-based diet. It’s a smart way to add nutrition to your plate without relying on processed ingredients.
Is lemon tahini dressing the same as hummus?
Nope! While both include tahini and lemon juice, the textures and uses are completely different. Hummus is thick, made with blended chickpeas, and usually used as a dip.
Lemon tahini dressing, on the other hand, is thinner and designed to pour or drizzle over vegetables — like in this vegan broccoli slaw salad. It’s much more versatile as a dressing and works beautifully on grain bowls, roasted veggies, or even falafel wraps.
✅ Conclusion: A Slaw That Delivers on Flavor, Texture, and Nutrition 🌟
Whether you’re aiming for a healthy broccoli slaw side dish, looking to elevate weekday meals, or just love experimenting with plant-powered ingredients, lemon tahini broccoli slaw delivers every time. It’s creamy without dairy, crunchy without croutons, and bursting with zesty lemon flavor — the kind of dish I keep coming back to.
From busy weeknights to laid-back outdoor picnics, this vegan broccoli slaw salad is endlessly versatile and entirely satisfying. With the right tools and a few ingredient swaps, I can tailor it exactly to my taste. The tahini lemon dressing adds richness without weighing things down, making this slaw both light and indulgent.
This isn’t just another slaw recipe — it’s your new go-to for bold, refreshing, and truly crave-worthy flavor.
📣 We Want to See Your Twist!
Made this lemon tahini broccoli slaw? 🎉
👉 Tag @donaldrecipes on Instagram and show how you serve or customize it.
📝 Got a fun variation or flavor hack? Drop it in the comments — I love hearing how others make this dish their own.
Whether you’re into meal prep, picnic-ready recipes, or quick plant-based wins, this slaw proves healthy food can be fresh, colorful, and full of life.