If you’re in the mood for a tasty, healthy side, snack, or salad base, this recipe is the one for you!
It’s incredibly fresh, colorful, and customizable, and it comes with a new-and-improved tahini dressing. Let’s do this!
This 20-minute recipe starts with shredded fennel, celery, beets, carrots, and fresh parsley and cilantro, which not only creates a hearty base but also provides plenty of health benefits.
Parsley and cilantro help gently lift and remove toxins from the body, including heavy metals, pollution, and more! They’re also both high in vitamins and minerals and very hydrating and nourishing.
Fennel is high in vitamins A + C, calcium, potassium, zinc, copper, and selenium. It’s also high in fiber, which helps promote regularity (ftw).
Celery is high in vitamins B6, C, + K, potassium, and folate. It also has high fiber, water, and electrolyte content, so it’s very hydrating for the body. And its antioxidants and polysaccharides help fight inflammation in the body!
Beets promote oxygen-rich blood and improved circulation. They’re also high in folate as well as amino acids that help reduce fat accumulation in the liver, which in turn helps improve liver function.
Carrots are abundant in fiber and antioxidants like beta-carotene, which help fight free radicals in the body. They’re also high in magnesium, potassium, and vitamins A, K, + C. The nutrients in carrots also help boost and protect your eyesight!
Apples are packed with antioxidants, flavonoids, and fiber. They’re also high in vitamin C, B-complex vitamins, and phytonutrients that help protect the body from free radicals.
Cabbage is high in free-radical-fighting antioxidants as well as vitamins K, C, + B6. It also boasts plenty of manganese, potassium, and fiber. Both red and green cabbage work in this recipe, but red will provide slightly more anti-inflammatory benefits due to its higher anthocyanin content.
And the dressing adds a bit of healthy fat and creaminess in the form of tahini, an extra boost of vitamin C from lemon juice, and a little love for your gut from apple cider vinegar. Not to mention garlic, which is antibacterial and anti-parasitic, and rosemary for even more antifungal and antibacterial benefits! Also, this dressing TASTES amazing!
We hope you LOVE this slaw! It’s:
& Oh-so delicious
This would make the perfect salad base to have on hand throughout the week. We enjoyed throwing a healthy serving into our salads and bowls and just enjoying as a snack. Plus, it only gets tastier throughout the week as all the flavors meld together. Swoon.
If you’re into salads, also be sure to check out our Easy Fall Slaw, Garlicky Kale Salad with Crispy Chickpeas, Loaded Kale Salad, Curried Vegetable and Lentil Salad, and Abundance Salad with Savory Tahini Dressing.
If you try this slaw, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Super Cleansing Slaw with Rosemary Dressing
Fresh, delicious vegetable slaw with a garlic rosemary tahini dressing! Packed with nutrient-rich vegetables and fruit with cleansing benefits and tons of nutrients. Just 20 minutes required for this incredibly healthy side, snack, or salad base!
Author: Minimalist Baker
Recipe type: Side, Salad
Cuisine: Vegan, Gluten-Free, Grain-Free
- 3 heaping cups (267 g) green cabbage
- 1 bulb (234 g) fennel, stems and fronds removed
- 1 honeycrisp (or similar) apple (335 g)
- 2 celery stalks (80 g)
- 1 beet (82 g)
- 2 large carrots (144 g)
- 1/2 cup (8 g) fresh cilantro and/or parsley, finely chopped
- 2 Tbsp (30 ml) lemon juice
- 1 Tbsp (15 ml) apple cider vinegar
- 1/2 cup (120 g) tahini (use raw tahini to keep this recipe raw)
- 3 Tbsp (45 ml) lemon juice
- 1 Tbsp (15 ml) apple cider vinegar
- 2 Tbsp (3 g) freshly minced rosemary
- 4 cloves (12 g) minced garlic
- 3 Tbsp (45 ml) coconut aminos
- Water to thin (1/3 – 2/3 cup (80-160 ml))
- Pinch sea salt
- Prepare fruit and veggies for the slaw by slicing on a mandolin, finely grating with the grating blade of a food processor, or using a sharp knife.
- Add all vegetables and fruit to a large mixing bowl and top with 2 Tbsp (30 ml) lemon juice and 1 Tbsp (15 ml) apple cider vinegar. Toss to combine and set aside.
- To prepare dressing, add all ingredients (except water) to a small blender, food processor, or medium mixing bowl. Blend or whisk to combine. Add water until a pourable dressing is achieved.
- Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, apple cider vinegar for tanginess, or rosemary for herbal flavor.
- Add dressing to slaw and toss thoroughly to combine. Enjoy as is or add to salads, to bowls, or atop veggie burgers. Store leftovers covered in fridge for up to 4-5 days.
*Feel free to adjust fruits and vegetables based on seasonality.
*Nutrition information is a rough estimate based on 1/8 of the recipe.
Serving size: 1/8th of recipe Calories: 147 Fat: 8.4 g Saturated fat: 1.2 g Carbohydrates: 16.7 g Sugar: 8.4 g Sodium: 180 mg Fiber: 4.8 g Protein: 4 g