Broccoli Slaw with Tahini Dressing

Serves: 6
Prep time: 15 minutes 

Ingredients:

  • 2 broccoli stems, tough outer skin peeled and stalks shredded (about 2 cups or 228 g)
  • 1 large carrot, shredded (about 2/3 cup or 73 g)
  • 3 radishes, shredded (2/3 cup or 14 g)
  • 3 cups shredded red cabbage (about 1/4 medium head or 210 g)
  • 2 Tbsp tahini
  • 1 Tbsp water
  • 1 Tbsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 tsp tamari
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper

Instructions:

  1. Read through recipe and put all ingredients in your work area before starting your prep.

  2.  In a large bowl, combine shredded broccoli stems, carrot, radishes and red cabbage.

  3.  In a small bowl, whisk together tahini, water, vinegar, maple syrup, tamari, salt, garlic powder and black pepper until completely combined.

  4.  Add tahini dressing to shredded vegetables and toss until fully incorporated. Season to taste with additional salt and black pepper, if needed. Serve cold or at room temperature.

Notes:

Storage tip: Slaw will keep in an airtight container in the refrigerator for 2–3 days.
 
Simplify this recipe: Use pre-shredded carrot and cabbage.
 
Make it soy-free: Use coconut aminos (available at health food stores) in place of tamari in dressing.
 

Nutrition Information Per Serving:

59 calories, 2.9 g total fat, 0.4 g saturated fat, 1.2 g polyunsaturated fat, 1 g monounsaturated fat, 0 mg cholesterol, 286 mg sodium, 238 mg potassium, 7.5 g total carbohydrates, 2.3 g fiber, 3.2 g sugar, 2.3 g protein, 4% calcium, 6% iron

 

 

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