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–+ servings

Simple Fall Slaw

A healthy slaw loaded with fall veggies and fruits and a tahini-apple cider dressing! Crisp, refreshing, and comes together in 30 minutes.
Author Minimalist Baker
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Big bowl of our Simple Fall Slaw with sunflower seeds
5 from 10 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Course Salad, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1-2 Days

Ingredients

SLAW

  • 1/2 cup broccoli (finely chopped)
  • 1 medium beet (cut in matchsticks // I used this mandolin)
  • 1 1/2 cup carrots (cut into matchsticks)
  • 1/2 cup radish (cut into matchsticks)
  • 1 large sweet apple (cut into matchsticks)
  • 1/3 red onion (thinly sliced)
  • 1/3 cup roasted unsalted sunflower seeds (raw and/or salted also works)

DRESSING

  • 2 1/2 Tbsp tahini
  • 1 Tbsp apple cider vinegar
  • 1 large lemon (juiced)
  • 1 - 2 Tbsp maple syrup (or other sweetener of choice)
  • 1 pinch each sea salt + black pepper
  • 1 Tbsp extra virgin olive or avocado oil
  • Water (to thin)
US Customary - Metric

Instructions

  • Prepare all veggies and add to a bowl. I used this mandolin and it went so fast! Otherwise, a sharp knife and some patience, or a food processor with a grating attachment would work brilliantly.
  • Whisk dressing ingredients in a small mixing bowl and taste and adjust seasonings as needed.
  • Add dressing to veggies, along with sunflower seeds, and toss to coat. Chill for at least 1 hour before serving, preferably 2-3 hours or up to overnight.
  • Store in the fridge covered for a few days, though best within the first 24-48 hours.

Notes

*Loosely adapted from my whole foods idol, The First Mess
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 179 Carbohydrates: 16.8 g Protein: 4 g Fat: 11.8 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46 mg Fiber: 4.5 g Sugar: 11.8 g