Super Cleansing Slaw with Rosemary Dressing

My poor, tender tummy can’t handle raw veggies, thanks to immunotherapy cancer treatments, but this sounded so delicious I tried it with stir-frying the vegetables until they were just soft enough. A milder version of the dressing, since the same treatments play havoc with my sense of taste and strong herbs like bay leaf and rosemary frequently register so strongly as to be inedible, and this really was delicious. Served with some thin rice noodles, and my taste buds and tummy were all very happy. And while I know that no foods are going to cure the cancer, meals like this certainly can’t hurt!

This was delicious! Served with chicken breast, sweet potatoe fries and lettuce leaves. Will defi make again. Thank you!!

This was surprisingly good…I never thought I would like fennel but all of this combined was amazing….thank you.

This is lovely and very flexible/ forgiving. I made it to use up some produce that needs eating before I head away, and didn’t have fennel or celery but threw in more of everything else. I also barely had any cilantro or parsley, and no lemon – used lime instead. Also no coconut aminos: did about 2/3 tamari 1/3 maple syrup, and half the rosemary dried as no fresh. Also threw in some leftover canellini beans. Despite all the changes it’s still super lovely.

Amazing, 10 stars!! Nearly all of the ingredients for this slaw I had on hand from my amazing CSA. I love that I was able to use all of these veggies in one delicious salad. I used purple cabbage instead of green and I added Hakurei turnips because I also had those on hand. At first glance it looks like a lot of prep, but I used my food processor for all of the base ingredients then quickly rinsed it out and made my dressing in it as well. This made the salad come together really quickly. I was intending to take this salad to a gathering tonight, but it’s so delicious I want to keep it for myself!

Outstanding, I didn’t put as much tahini in the recipe as it called for. I think I might add ginger and jalapeños next time. I’ve enjoyed every recipe in this site.

This is delicious! It is a great summer to fall tranitional dish… the lightness of a summer salad with the crispness and heartiness of fall! I’ve been wanting to make a salad like this that I can prep once and will last several days into the week for lunches. I can feel a fall cold coming on and this recipe seems like the salad version of chicken soup!

I made this dish last night and it was sooooo delicious! I decided to just hand chop everything which was a little time consuming but not too bad. My boyfriend and I couldn’t stop eating it. The rosemary dressing is so unique and flavorful! And we felt so healthy afterwards :) We are looking forward to having the leftovers throughout the week. Thank you Dana, your recipes never fail me!!

Oh! This is delightful! The flavors are so fresh and amazing. I omitted the celery because celery doesn’t quite make sense to me, but the texture and dressing of this are fantastic!!

I took one bite and know instantly it was a hit and would be perfect for Sunday night dinner of 10+ family members. I’m the token vegan so everyone is kinda “ehhhhh” about my food/desserts lol but this was a hit!! Everyone loved how light and refreshing it is. So delicious and holds up well in the fridge for several days. The liquid dressing at the bottom turned purple after a day and my 2 year daughter was fascinated by the purple salad! Only swap was green cabbage for the fennel. Used dried rosemary and went with the fresh parsley option. Requires some mandolin work in the kitchen but you get so much bang for your buck and An amazing healthy side! My girl Dana!

Absolutely delicious! I wouldn’t change a thing. Thank you!!

I can’t remember if I’ve already reviewed this… But it’s in my regular summer rotation and I make it often. It’s one of my favorites! I love how nutritious it is, and the tahini rosemary dressing is so unique, and oil free as well! I half the dressing and it’s the perfect amount (and also cuz I buy expensive tahini and am therefore stingy with it lol). Just wanted to say thank you!

This was fantastic! I was apprehensive to make it at first since there are several strong flavours listed, but they really do compliment each other and the whole thing comes together beautifully. It was a hit. I’ll definitely be making this again in the near future..Thanks!!

This turned out delicious! I didn’t use beets or cilantro as I didn’t have those on hand, so I imagine the flavor would be different than the recipe, but still tasty and a great way to use my potatoes.

Made this salad for dinner tonight and everyone loved it! My 15 year old daughter says it’s her new favorite salad! The dressing was a tad bitter, so I adjusted to our taste. I didn’t have rosemary so I used some dried herbs I had on hand. Was a winner in this household!

I haven’t made a healthy slaw in sooooooo long! I’ve had this one bookmarked for when I was finally craving one and I am so happy I did. It did take me an hour to make but that’s because I chopped everything by hand, but it was so worth it! This recipe is a total mouth party and has a ton of wonderful flavors going on. Now I have a ton of healthy veggies to munch on instead of snacking on pretzels and hummus throughout the day. Thank you Dana for another awesome recipe! XO

I love so many recipes on this website, and I was so sad this wasn’t one of them. I love eating raw, fresh, ingredients, so I jumped with joy when I saw this. For me, the tahini killed it; wayyyy to bitter for my taste buds. I definitely would have liked a more traditional, vegan friendly, style dressing for this slaw. Maybe something a little sweeter to balance the bitter from the beets and cabbage. That’s just my taste bud preference though! I loved everything else in the slaw, so I will be remaking it but with another dressing! If anyone has any tahini free dressing ideas I’m all ears!

Just made this minus fennel, which I didn’t have and it tastes just as good as it looks! It’s delicious with just the right amount of crunch and sweetness from the apple. The dressing is perfect too, creamy and so full of flavor! I’ve printed this for my binder, Thank you!

This is so flavorful and crunchy! I received fennel in my CSA box this week and didn’t know what to do with it. This turned out great and I’ll be eating it for lunch all week. Thanks for another great recipe!

EXTRAORDINARY! I threw a bit of raw ginger. Used golden beets. Avocado on the side. Left dressing on the side also, adding when served. Outstanding! So much flavor! Used left over stalks and stems for other dishes. Sauteed beet leaves on olive oil and garlic. Soooo much flavor AND healthy. My palate is REJOICING! La La La ENJOY!

Posting again as I didn’t leave the rating…sorry :)
I made this for lunch today. I served it with Beyond Meat Sausage, pan fried potatoes, Vibrant Mango Salad and the Coleslaw. A delicious colorful nutritional dish. Thank you again for your inspiration :)

I made this for lunch today. I served it with Beyond Meat Sausage, pan fried potatoes, Vibrant Mango Salad and the Coleslaw. A delicious colorful nutritional dish. Thank you again for your inspiration :)

This dressing is absolutely delicious!!! I used cauliflower instead of cabbage, as that was what we had in the fridge. Finger licking AMAZING! Thank you!

I forgot to include the apple but kept true to the rest of the Recipe it’s amazing…. even took some to my office party and they loved it. I think it’s great… I love it.

This look amazing! It seriously looks delicious!

I was so excited to make this and tonight I had the chance! Thank you so much, it did not disappoint!! Will be making this again soon. Yum!

A bowl of yummy flavor! While this tested my knife skills, the final product is worth it. Thanks for the detox.

Full disclosure: If I had a blog, it would be called The Very Lazy, Lazy Minimalist Non-Baker. I made this with store bought, precut bags of coleslaw mix for red and green cabbage, precut bags of matchstick carrots, precut bags of crinkle cut radish, celery sticks, you get the idea…and then slightly watered down my favorite pre-made store brand garlicky hummus with a little bit of apple cider vinegar, rice vinegar, and lemon juice. It was 5 minutes to amazing. Will definitely do this again. I am now too lazy to dip my own vegetables in hummus. I expect it to be ready and waiting. : )

Not a big salad fan, but this is a MAJOR game changer for me! Made this without the apples, just because I didn’t have any on hand & it was darn right delicious. I’ll definitely be making this more often!

OMG SO GOOD!
The dressing stole the show! It’s really filling and great as a meal on its own. I made the dressing without coconut aminos or vinegar but it was still so nice. Also I subbed a red onion for the fennel which worked amazing. Thank you for this recipe- it’s a classic!

I made this recipe using the grater on my food processor. It was really easy to do it that way. I only made half of the recipe, and it was plenty for 3 people as a side. I made a few substitutions according to what I had in my kitchen. I made the MB abundance kale salad earlier this week and used some of those leftover unroasted veggies for this slaw. The fennel tastes good raw and roasted so a great option for these two meals. Substitutions: red cabbage instead of green, pear instead of apple, dried rosemary instead of fresh, and tamari instead of coconut aminos.

Talk about the perfect pantry lunch! I had a bunch of veg (including cabbage, kale, carrots, leftover roasted beets, and celery!) looking sad and neglected in my fridge. I had all the dressing ingredients, and threw it together for a to go lunch. IT WAS AMAZING. I ate it over chickpeas and quinoa for a little more substance. This is my new go to work lunch!

Made this tonight and it was great. Didn’t have the fennel or the beet on hand, but otherwise made it as written and it was great!

One of my FAVORITE Minimalist Baker recipes!! And that’s saying a lot. As the weather warms up this is all I’m craving! My local grocery store did not have fennel in stock so I made it without.

I made this pretty much as written. My eight year old make the dressing and I did the veggies (not ready to let her use the mandolin yet). The whole family LOVED it! I used my vitamix for the dressing and it came out creamy and beautiful. Next time I will use less garlic though. Just a bit much for us.

Although not really a fan of beets or fennel, I decided to make this because “Detox”! and because your recipes haven’t failed me yet! Made it exactly as written and I love it! Been eating it every day for lunch and 4 days is it is still crunchy and delicious. Will definitely be making this a staple.

Raw beets are potentially toxic… I would not serve them raw to anybody, especially if they have a weaker immune system (e.g. pregnant women). I personally cooked them and it was delicious!

This recipe is amazing! I made it for lunches and can imagine adding tofu or tempeh. Would also be really good for a summer party. I think vegans and non-vegans would like.

Just made it and it turned out great. I only had about 1/4 cup tahini so I added sesame seeds to the dressing and blended everything together in my food processor. Next time I might try subbing coconut milk for the water as I am in love with coconut and this seems like it would also be good with added coconut flavor. The dressing reminds me of a peanut sauce dressing I make with coconut milk.
I did not think I would like this with the beets as I am not a beet fan but they blended really well with the other flavors.

Heaven! I live on a tropical island – Grenada – in my sailboat and love recipes with fresh ingredients most of which I can find here! I did have to substitute bok choy / patchoi for fennel and used locally grown celery – pencil thin stalks but really leafy which worked out great because I couldn’t get parsley this week. Local rosemary was plentiful and fun to use in this recipe. Traditional apples are imported and limited in selection so used Gala. Eating it now and loving it. Was also easy to make in my tiny boat. galley/kitchen. Thanks Dana!

I left out the fennel and doubled the cabbage, left everything else as is. This was so delicious and refreshing, I’ll definitely be making it on repeat this summer! I used my food processor for everything which was convenient. I tossed some baked tofu in the leftover dressing, so good :)

Thank you for all your wonderful recipes!

Just polished off a huge bowl of this for a midnight snack. It’s delicious and I’m so excited this recipe yielded a hefty amount. I followed the recipe with the exception of less rosemary as personal preference and an extra dash of rice wine vinegar for tang. Thanks for this!

I made this for dinner and added a little bit of white miso to the dressing. It was delicious and a great way to get a lot of veggies into my son!

I made this to go with veggie burgers for dinner. It was great! I did not make any changes, and liked the way it came out. Thanks for a plate full of super awesome nutritiousness!

Just made it and it’s delicious. I’m sure it’s even going to be better after it sits in the frig. Made it with what I had which was cabbage, celery, carrots. The dressing is what made me make it. Once I made the dressing and loved how that tasted, I knew it would be worthwhile to shred a ton of organic veggies……..and it was worth it!!