A fresh crunchy Slaw with Probiotic Miso Tahini Dressing. Full of beneficial bacteria and bursting with flavour.

Plate of purple coloured slaw and fresh herbs with a tahini dressing on the side

I know, there ain’t much revolutionary about a slaw, but I do think this dressing (well, I guess it’s almost more sauce than dressing) is rather special.

It takes just a minute to whip up and is packed full of flavour and nutrients. We have the sweet yet salty white miso, paired with tahini, sesame oil, lemon, ginger and chilli. Yep, wowsers.

Nutritional highlights:

Miso is a fermented food, and contains beneficial bacteria that support gut and immune health. The lighter the miso, the sweeter and more mild the taste, whereas the darker the miso, the richer and ‘meatier’ it becomes
Tahini is one of the top plant-based sources of calcium, and in fact is far richer in calcium per 100g than milk
Sesame oil is used in Ayurvedic traditions to lubricate dryness, and is used as a massage oil for this reason
Ginger provides anti-inflammatory compounds and is calming to the gut
Chilli promotes circulation

Dinner spread featuring healthy slaw with a side of creamy miso tahini dressing Close up of sweet and creamy miso tahini dressing in a side bowl

I often make a batch of this to use as a dipping sauce for my roast vege. Enjoy!

More Delicious Salads

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📖Recipe

Slaw with Probiotic Miso Tahini Dressing

Naturopath Lauren Glucina

Slaw with Probiotic Miso Tahini Dressing.
Serves 2, sauce yields about ¾ cup.

5 from 1 vote

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Prep Time 15

Total Time 15

Course Salad with dressing

Cuisine Plant-based

Servings

Calories 247 kcal

Ingredients

SLAW:

¼ red cabbage
¼ green savoy cabbage
1 fennel bulb
½ large red onion
Handful of fresh mint leaves

PROBIOTIC MISO TAHINI DRESSING:

2 tablespoons white miso
2 tablespoons tahini choose hulled for a creamier taste
2 tablespoons sesame oil
2 tablespoons Manuka honey or pure maple syrup
Juice of one lemon
1 heaped tablespoon freshly grated ginger I say, the more the merrier
Pinch of chilli flakes

Instructions

Use a mandolin to make quick work of shredding the cabbage, fennel and onion. Add to a large bowl.
To make the dressing, blend all ingredients till smooth – you might like to soften the tahini and honey first.
To serve, drizzle the dressing over the slaw or fold a few tablespoons through. You’ll have enough dressing to last you a few meals. Add fresh mint leaves to finish.