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Rainbow Fall Slaw with Orange-Tahini Dressing

Yields1 Serving

Rainbow Fall Slaw with Orange-Tahini Dressing is a visual delight and incredibly healthy. Made with sweet potatoes and beets, this crunchy dish is bursting with flavor and texture.

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
1

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.