This vegan tahini miso slaw is a vibrant, nutty side dish featuring earthy roasted celeriac and crisp, tender Brussels sprouts that wake up your palate. Ready in 30 minutes, this vegan salad recipe can also be stretched into a main meal with your choice of protein.
Why You Will Love This Warm Tahini Miso Slaw
- Celeriac I chose this root vegetable because it provides a concentrated, earthy celery flavor that remains bold even after roasting in the oven. While fresh celery can sometimes lose its impact when cooked, celeriac stays firm and flavorful. If you do not have celeriac, regular celery will work. Here is more info on celeriac from Martha Stewart.
- Shaved Brussels Sprouts These serve as the primary green for the slaw. By using them shaved thin, they soften quickly in the skillet and catch and hold the savory dressing. This comes in bag form at most grocery stores.
- Slaw Mix Adding a secondary slaw mix, like cabbage or broccoli, provides a variety of textures and makes the dish more voluminous and satisfying for a hungry family. This also comes in bag form at most grocery stores.
- Tahini This ground sesame paste is the secret to a creamy, dairy-free texture. It adds a rich, slightly nutty bitterness that balances the sweeter notes of the roasted vegetables.
- Miso This fermented paste is essential for adding umami, which is that deep, savory saltiness. It gives the slaw a complex flavor profile that mimics the filling of a traditional egg roll. Get to know Miso with this article from Yotam Ottolenghi.
- Toasted Sesame Oil I use this for its nutty, roasted aroma. It bridges the gap between the tahini and the miso, pulling all the flavors together into a complete dish.
- Garlic Powder This provides a consistent, savory warmth throughout the sauce without the risk of biting into a sharp piece of raw garlic.
- Olive Oil This is used for both roasting the celeriac and sautéing the sprouts. It helps the vegetables brown evenly and ensures the thick tahini and miso mixture can be stirred into a smooth sauce.
How to Make Vegan Warm Tahini Miso Slaw
- Whisk the Dressing In a small bowl mix the tahini and miso and olive oil and garlic powder and toasted sesame oil until the sauce is smooth. If the mixture feels as thick as peanut butter just keep whisking until it becomes creamy. Set this aside for later.
- Season the Celeriac Add the diced celeriac to a bowl and pour in the olive oil and sea salt and pepper. Stir the pieces well so every cube is coated.
- Roast the Root Vegetable Place the coated celeriac on a lined baking sheet and spread the pieces out evenly. Bake at 375 degrees F for 8 minutes just until the vegetable becomes soft.
- Sauté the Sprouts Add the shaved Brussels sprouts to a large skillet with two tablespoons of olive oil. Cook these over medium heat for about 7 minutes until they start to soften.
- Combine the Greens Add your choice of slaw and the remaining teaspoon of toasted sesame oil to the skillet. Mix the greens together and cook over medium heat for another 3 to 4 minutes.
- Finish the Slaw Add the tahini mixture and the roasted celeriac to the skillet and stir well. Take your time to make sure the thick sauce coats all the vegetables evenly. When everything is combined turn off the heat and cover the skillet. Let it sit on the stove until you are ready to serve so the flavors can blend.
- Make Ahead Tip If you prepare this in advance let the mixture cool and then place it in the fridge. When you heat the slaw back up you might need to add a tablespoon of water to loosen the tahini sauce.
The slaw can be refrigerated for up to 4 days.
Don't forget to make this as a tahini miso dip!
If you would like to try another great slaw recipe, try my make ahead broccoli ramen slaw recipe, sesame ginger chicken, or sesame ginger dressing.
Tahini Miso Slaw FAQ's
Yes, absolutely! This recipe is designed to be vegan-friendly, making it a delicious plant-based side dish or appetizer.
Celeriac (also known as celery root) is the root of the celery plant, offering a strong celery flavor. For this recipe, you peel its rough skin, cube it, toss it with olive oil, salt, and pepper, and then bake it until tender. You can use regular celery if needed.
Yes, definitely! It makes a great vegan nutty tahini miso sauce for vegetables, crackers, or even alongside other appetizers.
The recipe allows for flexibility; you can use pre-shredded cabbage mix (often labeled coleslaw mix), broccoli slaw, manually shred green cabbage or other vegetables of your choice.
When combining the tahini miso sauce with the other ingredients, it may get thick like peanut butter. Be patient and mix well, ensuring continuous stirring to incorporate it smoothly without clumping.
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Recipe
Warm Tahini Miso Slaw with Brussels Sprouts
Ingredients
- 1 celeriac bulb diced into ¼ inch pieces
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ½ cup tahini
- ¼ cup miso
- ¼ cup olive oil
- 1 teaspoon garlic powder
- 1 tablespoon toasted sesame oil
- 12 ounce bag of shaved Brussels sprouts
- 1 tablespoon olive oil
- 12 ounce bag of slaw of your choice
- 1 teaspoon toasted sesame oil
Method
- Make the Dressing: In a small bowl, whisk together the tahini, miso, ¼ cup olive oil, garlic powder, and 1 tablespoon toasted sesame oil until smooth. Set aside.
- Add diced celeriac to an appropriately sized bowl and add the tablespoon of olive oil, ½ teaspoon of sea salt, and ½ teaspoon of pepper. Mix well.
- Place the coated celeriac on a lined baking sheet and spread out evenly. Bake at 375 degrees F for 8 minutes just until soft.
- Add brussels sprouts to a large skillet and add 2 tablespoons of olive oil. Mix together and cook over medium heat until brussels sprouts begin to soften. About 7 minutes.
- Add slaw and 1 teaspoon of toasted sesame oil to the brussels sprout mixture in the skillet and mix. Cook over medium heat for 3-4 minutes.
- Add tahini mixture and roasted celeriac to the skillet and mix well. When everything is combined, turn the heat off and cover the skillet. Leave the skillet on the stove until you are ready to serve.
- If you are making this ahead of time, let the mixture cool and then place in the fridge. You may need to add a tablespoon or two of water when heating the slaw back up. The tahini mixture may get a little solid after being in the fridge.
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