This fresh and delicious vegetable slaw with garlic rosemary tahini dressing was created by the Minimalist Baker  It is packed with stress-relieving vegetables and fruit with cleansing benefits.  It is simple and easy and takes about twenty minutes to make.




3 C. Green Cabbage – shredded

1 bulb Fennel – stems and fronds removed

1 small apple (honey crisp or Fuji)

2 stalks Celery

2 large carrots

½ C. fresh cilantro and/or parsley – finely chopped

2 Tbs. l

1 Tbs. apple cider vinegar


½ C Tahini (use raw Tahini to keep this recipe raw)

3 Tbs. lemon juice

1 Tbs. apple cider vinega

2 Tbs. fresh minced rosemary

4 cloves minced garlic

3 Tbs. coconut aminos



Prepare the fruit and vegetables for the slaw by thinly slicing on a mandolin, finely grating with the grating blade of a food processor, or use a sharp knife.

Add all vegetables and fruit to a large mixing bowl and top with lemon juice and apple cider vinegar.  Toss to combine and set aside

To prepare the 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 herbal flavor.


Add dressing to slaw and toss thoroughly to combine. Enjoy


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