Spicy Tahini Apple Slaw {Vegan}

Happy Labor Day and first official Meatless Monday of September! Around these part September means back to school and EVERYTHING apple! 

New York State is actually kinda known for it’s apples and while pickin’ season isn’t for another few weeks, I thought I’d get a head start with some in season recipes, beginning with this Spicy Tahini Apple Slaw that is PERFECT for fall and for late summer barbecues! 

Spicy Tahini Apple Slaw {Vegan}

To be honest, I have never really been a fan of traditional coleslaw. 

When I was little, I think it had to do with the cabbage and I just thought it wasn’t very appetizing.  As an adult, it hasn’t really appealed to me since most are mayo based and I am not really a fan of mayo. 

The idea for this easy recipe came to me when I was craving apples and wanted to figure out a fun way to incorporate them into a salad which somehow lead to me thinking about coleslaw which transpired into the idea of “apple slaw”.  

Naturally I also needed a sub for the mayo and the first thing that came to mind was tahini.  It has a naturally creamy texture which I cut with some apple cider vinegar to give it a little bit of a bite and make it more dressing like and a sprinkle of red pepper flakes for some sass and spiciness.  

Spicy Tahini Apple Slaw {Vegan}

Spicy Tahini Apple Slaw {Vegan}

Spicy Tahini Apple Slaw {Vegan}

Spicy Tahini Apple Slaw {Vegan}

Ps.  All the pictures show the dressing “drizzled” on top of the slaw but don’t forget to mix it in- tastes much better that way- just looks much better for pictures this way! :)



You might also like:  Meatless Monday: Curry & Honey Roasted Harvest Veggies



  • 1 8 oz bag pre-shredded cabbage
  • 1 8 oz bag pre-shredded carrots
  • 2 medium Granny Smith apples, cut into matchsticks (skin left on, core discarded)



  • 3-4 tbsp tahini
  • 2 tbsp apple cider vinegar 
  • 2 tbsp olive oil 
  • crushed red pepper flakes, to taste
  • pinch of sea salt



  1. Mix together shredded cabbage, carrots and matchstick apples in a large bowl. 
  2. Add dressing ingredients in a food processor and pulse until smooth and creamy. 
  3. Pour dressing over apple slaw, tossing in to coat entire mixture. 
  4. Refrigerate for at least an hour, serve chilled. 

Have a meatless recipe to share? Be sure to linkup with myself and Running On Happy

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This post is also linked up with Confessions of a Mother Runner and A Whisk and Two Wands for Meatless Monday.


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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


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