Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Rainbow Fall Slaw with Orange-Tahini Dressing

By Chef Linda

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. 

Ingredients

Slaw
 2 cups shredded or grated cabbage
 4 large curly kale leaves, stems removed, sliced in thin ribbons
 1 cup peeled, grated raw sweet potatoes
 1 cup peeled, raw grated beets
 3 scallions, thinly sliced
 ½ cup hemp, pumpkin or sunflower seeds
 ½ cup pomegranate seeds
Dressing
 ½ cup tahini
 ½ cup apple cider vinegar
 ¼ cup orange juice
 2 tablespoons gluten-free tamari
 2 tablespoons real maple syrup
 2 tsp toasted sesame oil
 Juice of one large lemon
 1 large clove garlic, minced
 Salt and pepper to taste

Directions

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.

Rainbow Fall Slaw with Orange-Tahini Dressing

Rainbow Fall Slaw with Orange-Tahini Dressing

DifficultyEasy
YIELDS
Serves 4

INGREDIENTS

Slaw
 2 cups shredded or grated cabbage
 4 large curly kale leaves, stems removed, sliced in thin ribbons
 1 cup peeled, grated raw sweet potatoes
 1 cup peeled, raw grated beets
 3 scallions, thinly sliced
 ½ cup hemp, pumpkin or sunflower seeds
 ½ cup pomegranate seeds
Dressing
 ½ cup tahini
 ½ cup apple cider vinegar
 ¼ cup orange juice
 2 tablespoons gluten-free tamari
 2 tablespoons real maple syrup
 2 tsp toasted sesame oil
 Juice of one large lemon
 1 large clove garlic, minced
 Salt and pepper to taste

DIRECTIONS

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.

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