This Rainbow Fall Slaw with Tahini Poppy Seed Dressing is a colorful and delicious way to get your daily dose of veggies. The slaw is loaded with vibrant veggies like brussels sprouts, carrots, and beets, and the dressing is tangy and creamy with a hint of nuttiness from the tahini.

Quick Info

⏱️ 35 min • 🍽️ 8 servings • ⭐ 90%

Nutrition

244 cal • 7g protein • 31g carbs • 11g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Healthy] • [Low-Carb] • [Vegan] • [Vegetarian] • [Easy] • [Sides]

Ingredients

• 2 cups grated Brussels sprouts (about 12)
• 2 cups grated carrots (about 3 medium)
• 1 medium beet, peeled and grated
• 1 cup radishes, sliced
• ½ large red onion
• ½ medium head of cauliflower, cut into small florets
• 1 large Fuji apple, thinly sliced
• 1 teaspoon salt
• ½ cup pistachios
• 6 tablespoons apple cider vinegar
• ⅓ cup tahini
• ¼ cup maple syrup
• ½ teaspoon cayenne pepper
• 3 medium cloves garlic
• ⅓ cup extra-virgin olive oil
• 1-4 tablespoons water
• 2 tablespoons poppy seeds

Instructions Preview

1. Prepare the Brussels sprouts, carrots, and…
2. Thinly slice the radishes with the slicing…
3. Thinly slice the red onion and add to the …

…and 6 more steps

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Recipe by: Crystal Hatch, Karlee Rotoly • From: Goodful