We eat with our eyes. If something looks colorful, interesting, or just downright yummy, we want to jump right in, fork in each hand. This Rainbow Fall Slaw with Orange-Tahini Dressing is a visual delight, not to mention incredibly healthy. And just because we're looking at summer in the rearview mirror doesn't mean we have to give up the flavor and texture of crunchy, tangy coleslaw.
Made with raw sweet potatoes and beets, this recipe highlights the heartier vegetables of the cooler months. And eating them raw not only reminds us of warmer days but also provides important enzymes and nutrients that help boost our immune system. The sweet, creamy dressing is bursting with goodness, too. Eat it as a side dish, as a sandwich or wrap filling, or bake some tofu cubes or tempeh to top it with and make a full and flavorful meal.
The prep work is really all there is to this recipe. Once everything is chopped and shredded, place all the ingredients in a large bowl and toss to combine.
To make the dressing, whisk dressing ingredients together in a medium bowl. Taste and adjust seasoning and thin with a little more orange juice, cider vinegar, or water to achieve the desired consistency. Add salt and pepper to taste. Pour dressing over slaw and toss gently. The beets will impart their beautiful red color quickly, so serve immediately or you’ll lose the impact of the other colors.
The prep work is really all there is to this recipe. Once everything is chopped and shredded, place all the ingredients in a large bowl and toss to combine.
To make the dressing, whisk dressing ingredients together in a medium bowl. Taste and adjust seasoning and thin with a little more orange juice, cider vinegar, or water to achieve the desired consistency. Add salt and pepper to taste. Pour dressing over slaw and toss gently. The beets will impart their beautiful red color quickly, so serve immediately or you’ll lose the impact of the other colors.
