Course | Lunch / Side Dish Dish Type | Salad

Sweet Potato Slaw with Tahini–Lime Dressing

Rachelle Johnson

Prep 20

Total 20

Fine orange sweet potato matchsticks, purple cabbage and carrot make a wonderfully crunchy slaw with a creamy tahini–lime dressing. Scallions and cilantro keep it bright, while optional roasted sunflower seeds add a little toastiness. Cut the vegetables finely, toss gently and bring a colorful bowl to the table.

Fine raw sweet potato, cabbage and carrot slaw with tahini-lime dressing, cilantro and sunflower seeds.

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The colors make the invitation first: orange sweet potato and carrot, purple cabbage, green scallions and a generous scattering of cilantro. Then comes the crunch, caught in a creamy dressing with plenty of lime. This sweet potato slaw brings something fresh and lively beside a warm main dish, and it never asks you to turn on the stove.

The sweet potatoes stay raw, cut into very fine matchsticks so their firm texture becomes a pleasant bite. Tahini gives the dressing body, maple softens the lime’s sharpness and a little Dijon adds a savory edge. Toss a bowl for the table now, or keep the vegetables and dressing separate until it is time to share.

A bowl and serving plate of colorful sweet potato slaw with tahini-lime dressing in a sunlit kitchen.

The cut makes the slaw

Choose orange-fleshed sweet potatoes and scrub them under running water before peeling. A julienne peeler makes fine, even strands without needing a spiralizer. A sharp knife works too: cut thin planks first, then stack a few safely and slice into delicate matchsticks.

The important detail is fineness. Thick raw batons stay quite firm and are harder to eat as a slaw. If spiralizing, snip the long strands into manageable lengths before mixing. Use sweet potatoes for this recipe, rather than ordinary potatoes or true yams; they are different ingredients with different preparation needs.

Gather a bowl of contrasting textures

Shred the cabbage and carrot finely, slice the green onions and chop the cilantro. Toss them together with the sweet potato before adding dressing so the colors and small pieces distribute evenly. Separate any compact clumps of shredded vegetables with your fingers or two spoons.

Cilantro is part of the fresh character here, but parsley can take its place if that better suits your table. Optional roasted sunflower seeds add a toasted crunch. Save them until just before serving so they stay distinct against the dressed vegetables.

Whisk a dressing that pours

Stir the tahini in its jar before measuring, then whisk it with the lime juice, maple syrup, cider vinegar, Dijon and garlic powder. Tahini can become quite thick when the citrus first joins it. Keep whisking and add the measured water a little at a time until the dressing turns creamy and pourable.

Limes vary in juiciness and tahini varies in thickness, so let the texture guide those final spoonfuls of water. The dressing should coat the strands lightly rather than sit in a heavy mound. Taste before adding salt and pepper, then toss it through the slaw until every forkful has a little creaminess.

Serve fresh, or give it a short rest

Bring the slaw to the table straight away for its freshest crunch. A short fifteen- to thirty-minute rest in the refrigerator softens it a little if that is your preference. Either way, add the optional seeds at the last moment.

A bowl alongside grilled tofu, a vegan burger or a warm rice dish makes a lovely contrast of temperatures. You can also tuck a little into a wrap. Julienned apple or a few raisins bring another sweet note as variations, but start simply so the lime and vegetables have room to shine.

Keep tomorrow’s portion bright

Refrigerate the slaw promptly in a covered container at 40°F or colder and use it within three days. It is most crisp freshly made. If planning ahead, store the prepared vegetables and dressing separately and toss just before serving; keep the seeds separate too.

Tahini contains sesame, and Dijon introduces mustard. Choose vegan, gluten-free packaged ingredients and check the needs of everyone sharing the bowl. Almond or cashew butter changes both the flavor and allergen picture. Our food storage guide can help with the practical preparation details, while the slaw takes care of bringing color to the plate.

There’s always room at our table.

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