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Fall Slaw with Sesame Seed Dressing

Crunchy, colorful, and tangy-sweet — this slaw pairs shredded beet, carrot, and apple with a tahini-sesame dressing that's balanced by lemon and maple. A great make-ahead side for busy weeks.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 people
Course: Salad
Cuisine: Healthy
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

Slaw
  • 1 cup shredded broccoli
  • 1 red beet shredded
  • 1½ cups shredded carrots
  • ½ cup shredded radish
  • 1 apple shredded
  • ⅓ red onion thinly sliced
  • ⅓ cup roasted sunflower seeds
Dressing
  • 2½ tablespoons tahini
  • 1 tablespoon apple cider vinegar
  • Juice and zest of 1 lemon
  • 1–2 tablespoons maple syrup
  • Pinch each sea salt and black pepper
  • 1 tablespoon extra virgin olive or avocado oil
  • Water, to thin

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Box grater or food processor
  • Chef's knife
  • Cutting board

Method
 

  1. Prepare all vegetables and add to a bowl. Whisk together dressing ingredients, tasting and adjusting seasoning. Add dressing and sunflower seeds to the slaw and toss to coat. Chill at least 1 hour before serving.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.