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:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a large bowl, combine shredded broccoli stems, carrot, radishes and red cabbage.
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In a small bowl, whisk together tahini, water, vinegar, maple syrup, tamari, salt, garlic powder and black pepper until completely combined.
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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
