Israel gave me so much.

It filled me with new perspectives, different ways of thinking about complicated issues, and a deeper appreciation for patriotism. It left me with many unanswered questions, new friends, and incredible memories.

Many of these memories revolve around food: seeking out food, trying new dishes, strolling through chaotic and enchanting markets, talking to new friends and complete strangers about different dishes and recipes they held dear…

Everyone everywhere has certain dishes and recipes that mean ‘home’ to them, hold a special place in their heart, and can soften even the deepest-set frown.

Israel was no exception to this. In fact, I was so deeply inspired by the people and food there that I have decided to do an extended series on Israel. This series will feature many different vegetable dishes, as these make up the most abundant part of an Israeli meal. In addition, I will also be posting different entrees, snacks and perhaps a dessert or two.


Red Cabbage and Carrot Slaw with Tahini Miso Dressing

To kickstart this series I’m sharing with you a unique take on your standard coleslaw.

I have never been a coleslaw fan. It always seemed bland and slimy to me, and the overzealous drowning of the vegetables in mayonnaise pretty much canceled out any health benefits the poor vegetables would have on their own.

Now over the years I have come across a few recipes for different types of coleslaw that I loved, but never was there one that I gladly ate every day until this red cabbage and carrot slaw came along! Since returning from Israel I have made and remade this dish nearly every day and eaten it for lunch and dinner with everything from hummus and yaprah (stuffed grape leaves), to green salads and quinoa.

I can’t get enough of the crunchy red cabbage and sweetness from the grated carrot basking in one of the most delicious dressings I’ve ever made. The richness of the tahini and miso gets grated fresh ginger added to it and a generous splash of lemon juice, making it the ultimate creamy yet tangy dressing for not only this slaw, but any green salad or grain dish!

This Israeli red cabbage and carrot slaw is incredibly versatile and can accompany many different dishes and flavors. It lasts several days in the fridge and would be a great option for a packed lunch, to bring to a party, or to take on a picnic.

I hope you enjoy it as much as I do!

Slaw ingredients:

  • 2 cups thinly sliced red cabbage
  • 2 small carrots
  • 1 small handful parsley
  • A few sprigs of fresh dill
  • 1 small handful fresh coriander leaves

Dressing ingredients:

  • 3/4 inch ginger root, washed and peeled if not organic
  • 2 tsp chickpea miso
  • 1 tsp cashew butter
  • 4 Tbsp raw tahini paste
  • Pinch of salt
  • Juice of 1 small lemon
  • 2 tsp sesame oil
  • 7-9 Tbsp water

Begin by thinly slicing the red cabbage into strips. You want these to be fine enough that the dressing can break them down a bit.

Next wash and scrub your carrots. I like to leave the skin on as it is very nutrient-rich, but if you prefer to peel them, do so now. Using a stand-up hand grater, grate both the carrots.

Place the carrots and red cabbage in a medium sized bowl and reserve.

Wash and dry the parsley, dill and coriander. Fold all these together on your cutting board and chop roughly.

Add the herbs to the bowl with the carrots and red cabbage and set this aside while you make the dressing.

Using the same grater as you did for the carrots, grate the knob of fresh ginger. Place this in a small bowl before adding the rest of the dressing ingredients.

Whisk well to combine. The dressing will seem very watery initially, but as the tahini and miso incorporate with the liquid, it will thicken up quite a bit. You can start with seven tablespoons and add more as necessary. Season to taste.

Once the dressing is well-combined, pour it into the larger bowl. Mix everything together with a large spoon to coat the vegetables.

Your slaw is technically done now, so if you’re in a hurry to eat, go ahead. If you have some time to spare, however, cover the slaw and allow it to marinade in the fridge for thirty minutes. This will increase the deliciousness factor by letting the dressing penetrate the carrots and red cabbage more fully.

Serve this as a side for lunch or dinner with rice, roasted vegetables, curries, green salads, on a sandwich, or with hummus and falafel in a pita. It pairs well with so many different flavors, the possibilities are truly endless!


I hope this simple slaw recipe has gotten you as excited as I am for the rest of this Israeli inspired recipe series. Like this slaw, many of the other recipes in the series will be versatile enough to pair with a wide variety of cuisines and flavor combinations and most will be similarly as simple to make!