Can I tell you guys a secret? We’re moving to Portland. Like, this weekend.
I know, we’re nomads. Get used to it.
If you’ve followed Minimalist Baker for any length of time, I suspect you’ve had a hard time placing a finger on where exactly we are at any given time. We were married in Kansas, moved to Oregon, moved back to Kansas, now Missouri, and now back to Oregon.
Whoof. I would be confused, too.
But you know what? That’s OK. Life ebbs and flows and interests swell and dwindle and we as people change. It’s no wonder our addresses change, too.
Since leaving Portland in 2011, we’ve missed it dearly. A few vacations back confirmed that fact. So we’re packing up and heading west (again). And we’re kind of excited about it.
This change doesn’t mean much for you guys! (I think we’ll still have Internet in Portland, wink wink). It just means we’ll be in a new place (follow John and me on Instagram to watch our transition), inspired by new surroundings, doing new things. Among the many, many things I’m grateful for this Thanksgiving season, that is certainly one of them.
Enough talk about moving, and more talk about this amazing slaw.
It’s loaded with fruits and vegetables in just about every shape and texture, and topped with a seriously delicious tahini-apple cider vinegar dressing that brings the whole thing together. Unsalted sunflower seeds pack extra nutritional punch and plenty of protein.
I think I’m in love.
Also? 30 minutes is all you need to make this holiday-worthy dish.
What does it taste like? If crisp Autumn weather had a taste, this would be it. It’s:
Loaded with veggies and fruit
Tossed in a simple, tangy dressing
Perfect for holiday gatherings
What’s even better about this dish is you can make it a day or so in advance and it just keeps getting better as the flavors meld together. That’s my kind of recipe.
As always, if you give this recipe a try let us know! Take a photo and tag it #minimalistbaker on Instagram so we can see your beautiful slaw this holiday season. Cheers!
- 1/2 cup broccoli, finely chopped
- 1 medium beet, cut in matchsticks (I used this mandolin)
- 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)
- Pinch each sea salt + black pepper
- 1 Tbsp extra virgin olive or grape seed 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.