Side dishe for 6
Fall Vegetable Slaw
Raw broccoli, beet, carrots, radish, apple, and onion are tossed with a bright tahini dressing and sunflower seeds.
$0.74per serving $
30 minstart to table
6servings
AmericanVegetarianDairy-freeBudgetSide dishesLunchesNo-cookFallSummer
Ingredients
- 1/2 cup broccoli
- 1 beet
- 1 1/2 cup carrots
- 1/2 cup radish
- 1 large sweet apple
- 1/3 red onion
- 1/3 cup roasted unsalted sunflower seeds
- 2 1/2 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 large lemon
- 1 1/2 tbsp maple syrup
- 1 pinch each sea salt + black pepper
- 1 tbsp extra virgin olive or avocado oil
- water
Steps
- Shred the broccoli, beet, carrots, and radish into a large bowl.
- Thinly slice the apple and red onion, then add them to the bowl.
- Whisk the tahini, lemon juice, vinegar, maple syrup, oil, salt, pepper, and two tablespoons water in a small bowl.
- Pour the dressing over the vegetables and toss until evenly coated.
- Stir in the sunflower seeds and let the slaw rest for 10 minutes before serving.
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