Carrot Slaw with Herby Tahini Dressing

This Carrot Slaw with Herby Tahini Dressing is one of my favorite sides for Mediterranean grain bowls. It’s healthy, delicious, and so easy to make! The dressing requires just a few ingredients, most of which you probably already have on hand like olive oil, lemon, tahini, garlic, and dill. If you don’t have fresh herbs, you can always use dried, just cut the amount in half. This recipe calls for shredding the carrots, that way they soak in all the flavors in the dressing.

How to Make Carrot Slaw:

This carrot slaw recipe is super simple – all you need to do is shred the carrots, make the dressing, and mix it all together.

How to Shred Carrots

You can use a grater or a food processor to shred the carrots. If you’re using a food processor, be sure you have the shredder disk on the right way – speaking from experience here! Normally they have a shredding side and a slicing side, so ensure the disk is grater side up.

Making the Dressing

I love tahini dressing, there’s just so many ways to make it! In this recipe, we used tahini, garlic, olive oil, lemon juice, and dill with a little salt and pepper. If you’re in a rush, you could trim that down to just tahini, olive oil, and lemon juice. Feel free to substitute other herbs like tarragon, parsley, or chervil as well as other acids like vinegar or pickle juice. Sometimes I like using the pickle juice from spicy peppers for a kick of heat.

Recipes to Try with Carrot Slaw:

Za’atar Roasted Cauliflower

Dilly Breaded Fish Sticks

Edamame Hummus

Kale Salad with Shallot Vinaigrette

Arugula Pesto

Print Recipe

Carrot Slaw with Herby Tahini Dressing

Side, Lunch, Dinner, Meal Prep – Middle Eastern, Mediterranean

By Katelyn Bailey – Serves: 4-6

Prep Time: 10 minutes – Cooking Time: 0 minutes – Total Time: 10 minutes

Delicious & easy carrot slaw with a dilly tahini dressing. Perfect as a side dish for lunch, dinner, and meal prep.

Ingredients

• 2 cups shredded carrot (~5 large carrots)
• 2 cloves garlic
• 3 tablespoons tahini
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons chopped dill
• Salt and pepper to taste

Instructions

1

Start by adding all dressing ingredients except for the dill to a food processor or blender and blend until smooth. (You could also mince the garlic and whisk in the other ingredients.)

2

Lastly, mix together the shredded carrots, dill, and tahini dressing until fully incorporated.

Nutrition

• 150 Calories
• 6.9g Carbohydrates
• 13.4g Fat
• 2g Fiber
• 2.2g Protein
• 2g Saturated fat
• 1981mg Sodium
• 2.4g Sugar

Notes

Refrigerate for 4-5 days in an airtight container.