Anti Inflammatory Za'atar-Tahini Cabbage and Carrot Slaw
This vibrant slaw is a serious upgrade from anything you'd find in a deli container — crunchy shredded cabbage and sweet grated carrot get tossed in a creamy tahini dressing that's layered with za'atar, cumin, and a touch of turmeric for warmth and depth. That golden dressing is where the magic happens, because turmeric, extra virgin olive oil, and fresh lemon juice are all well-regarded players in an eating pattern built around reducing inflammation. The whole thing comes together in minutes with just two bowls and a whisk, making it genuinely weeknight-friendly for four people. A short 10-minute rest lets the cabbage soften just enough to soak up every bit of that herby, nutty dressing before you toss it one final time. Fresh parsley and scallion greens keep the flavor bright, while optional toasted sesame seeds add a satisfying crunch on top. It works beautifully as a side next to grilled proteins, tucked into a wrap, or honestly eaten straight from the bowl with a fork.
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Learn more →Ingredients
4 servings
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- 2 medium carrots, peeled and grated
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
For the dressing
- ¼ cup tahini
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tbsp extra virgin olive oil
- 1 small garlic clove, finely grated
- 1 ½ tsp za'atar
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 2–4 tbsp water, as needed to thin
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp toasted sesame seeds (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, scallion greens, and parsley. Toss to mix evenly.
- 2
In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, grated garlic, za'atar, cumin, turmeric, salt, and black pepper until smooth. Add water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of a thick vinaigrette.
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