This is a wonderful twist on classic coleslaw, using impactful carrot-ginger flavors plus tahini instead of traditional mayonnaise. Delicious, refreshing, crunchy and creamy! Carrot Ginger Sesame Slaw also has beautiful orange and purple colors and will surely make a splash at your next picnic or barbecue! It's gorgeous, delicious, AND healthfully vegan due to ingredients such as tahini and miso blended with lemon sections to give it its creamy sauce texture. This is a great whole-food solution when you're looking for a lighter tasty summer side dish. Though the flavors are a nod toward Asian cooking, by no means does this need to be reserved for Asian meals. Great with anything grilled or barbecued.
Purple cabbage contains almost three times the antioxidant power of blueberries! Antioxidants support your body in destroying free radicals that otherwise contribute to diseases like cancer.
Cabbage can also be hard to digest for those of us with IBS, as it has moderate FODMAPs above a serving size, so I look for ways to incorporate it with other lower FODMAP foods to avoid accumulation. Carrot Ginger Sesame Slaw combines low-FODMAP carrots and radicchio with a bit of cabbage for a gut-friendly coleslaw. However, radicchio is a bitter green (purple), so if you don't like a bitter vegetable flavor, increase the cabbage and eliminate radicchio (it may not remain low-FODMAP though). Cabbage is low FODMAP up to 1 cup serving, and there is only 1 cup of cabbage in this full recipe for 6 to 8 servings. Likewise, tahini is low FODMAP up to 2 tablespoons per serving and that is also distributed among servings. The result is not only a low-FODMAP slaw, but it includes the added benefit of ginger root which helps aid digestion and reduce nausea. It is my summer go-to slaw!
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