Simple Fall Slaw: Week 3 October 2019

Prep Time: 15 mins   Total Time: 30 mins   Serves: 6 servings

Ingredients:  Resource from


1/2 cup broccoli (finely chopped)

1 medium beet (cut in matchsticks or use mandolin or slicer of food processor)

1 1/2 cup carrots (cut into matchsticks)

1/2 cup radish (cut into matchsticks)

1 large sweet apple (cut into matchsticks)

1/3 red onion (thinly sliced)

1/3 cup roasted unsalted sunflower seeds (raw and/or salted also works)


2 1/2 Tbsp tahini

1 Tbsp apple cider vinegar

1 large lemon (juiced)

1 - 2 Tbsp maple syrup (or other sweetener of choice)

1 pinch each sea salt + black pepper

1 Tbsp extra virgin olive or avocado oil

Water (to thin)


Prepare all veggies and add to a bowl. I used this mandolin and it went so fast! Otherwise, a sharp knife and some patience, or a food processor with a grating attachment would work brilliantly.

Whisk dressing ingredients in a small mixing bowl and taste and adjust seasonings as needed.

Add dressing to veggies, along with sunflower seeds, and toss to coat. Chill for at least 1 hour before serving, preferably 2-3 hours or up to overnight.

Store in the fridge covered for a few days, though best within the first 24-48 hours.