Simple Fall Slaw

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Big bowl of our gluten-free vegan Fall Slaw

Can I tell you guys a secret? We’re moving to Portland. Like, this weekend.

I know. We’re nomads. Get used to it.

Fresh apples, carrots, beets, broccoli, radish, onions, and lemon for making a healthy fall slaw

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.

Freshly sliced vegetables in a bowl for our healthy fall slaw
Pouring creamy vegan dressing onto our fall slaw

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.

Sprinkling sunflower seeds onto our healthy fall slaw for a Thanksgiving salad
Big bowl of our healthy fall slaw topped with sunflower seeds

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!

Plate and big bowl of colorful fall slaw with a tangy vegan dressing

Simple Fall Slaw

A healthy slaw loaded with fall veggies and fruits and a tahini-apple cider dressing! Crisp, refreshing, and comes together in 30 minutes.
Author Minimalist Baker
Big bowl of our Simple Fall Slaw with sunflower seeds
5 from 10 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Course Salad, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 1-2 Days



  • 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)
  • 1 pinch each sea salt + black pepper
  • 1 Tbsp extra virgin olive or avocado 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.


*Loosely adapted from my whole foods idol, The First Mess
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 179 Carbohydrates: 16.8 g Protein: 4 g Fat: 11.8 g Saturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46 mg Fiber: 4.5 g Sugar: 11.8 g

Did You Make This Recipe?

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My Rating:

  1. Alexandra says

    Just popping back in a second time because I had a brainwave and subbed kohlrabi instead of broccoli, and it was perfect. Still a mildly broccoli-like flavor, but you can just peel and mandoline it with all the other veg instead of finely chopping, and the flavor/crispness works perfectly! I also had daikon radishes in my CSA box and threw in one of those and this whole batch is just A++

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, love that idea! Thanks so much for the lovely review and for sharing your modifications, Alexandra!

  2. Alexandra says

    I am always on the hunt for ways to use up my CSA veggies and I happened to have a lot of beets, carrots, AND broccoli from the last two boxes. This salad was perfect because I had everything* on hand already! We had a mandoline we’d only used a few times and then forgotten about; I didn’t really measure the amounts of veg, my spouse and I just kept matchsticking until we had roughly equal piles of everything. It ended up being really beet-heavy, so it’s a beautiful pink color–and I love beets, so no complaints there.

    In fact, it was so good I just kept shoveling huge forkfuls into my face until I realized the acidity from the dressing was making my tongue hurt.

    (*I left out the radishes because I didn’t have any, and I don’t really love radishes anyway. It was still delicious without them–I feel like the onion and the broccoli add enough bite/pepperiness, personally.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Alexandra! We are so glad you enjoyed the slaw!

  3. Kathy says

    I made this for Thanksgiving, and it was delicious! It was such a nice fresh, crunchy contrast to all of the heavier dishes on the menu. I have one question, though – my slaw looked kind of dull and ‘grey’ compared to your vibrant dish. Have you ever had that problem? I wondered if I hadn’t thinned out my dressing enough, but judging from your photo, it is a pretty thick dressing. Then I wondered if maybe I should have kept the beets separate until right before tossing/serving so the color wouldn’t run all over the other veggies? As I said, the taste was amazing. If you have any suggestions to make the presentation a little more appealing (like your beautiful photos), I would greatly appreciate it! Thanks for another great recipe. You never steer me wrong!

  4. ALina says

    Made this salad for dinner last night and it was a total success. Love that I could use up all the veggies I had in my fridge and the result was fantastic and delicious. Its so simple to make too, Thank you Dana!

  5. Lora says

    This salad looks delicious. I have what some might say is a silly question, but here it is: is the beet raw or cooked?

  6. Aida says

    Congrats on the move! I recently made the big jump from the US to Europe, and it had its challenges, but also many great new perspectives and experiences.

    Almost finished with your photography course. Must say I’m impressed with the quality of videos. Your instructions are well thought out, and very helpful.

  7. Chris says

    I was craving beets today so off I went to the minimalist baker website to see what Dana does with them! Possibly the best ‘salad’ I’ve ever made (ok, I grew up in a country where the word ‘slaw’ does not exist!).

    I subbed chives for the red onion, steamed green beans for the broccoli and raisins for the apple and also added chopped fresh mint leaves and some vegan parm (cos vegan parm just goes with everything!). I had it for lunch and it was so so good I’m probably making it again for dinner tonight!

    Dana, you are awsome! Thanks again for all that you do! :)

  8. Annalise says

    Made this in the weekend and kept it in the fridge for two days before I ate it and the flavour was so amazing!! So yum, definitely making it again (:

  9. Jen says

    Made this for a holiday gathering….skipped the radishes (I’m not a huge fan) and just used a plain old cheese grater for everything except the broccoli, which i sliced thinly then chopped. My family loved it! I did too, and it still looked great sans mandolin. I went for 2 tbsps of maple syrup, and next time I think I’ll do just one, but my family disagrees and liked the extra sweetness, so there you go. Thanks for your great recpes!

  10. Heidi says

    Congrats on the move! We moved to Portland 7 months ago from San Francisco and couldn’t be happier about it.
    And it’s so much fun discovering all the great food in a new city. Welcome back!

  11. Lynsey T // Eeyore Likes Cupcakes says

    My boyfriend loves slaw ! I can’t wait to try this recipe myself and impress him with this home-made version! L x

  12. Susan Pantle says

    This slaw looks delicious! I fell off the Minimalist wagon for a while as I have been traveling since Oct. 30. Congrats on the move from someone who can appreciate relocating!

  13. Jenna @ just j.faye says

    This salad looks fantastic. I need to make it. I’m obsessed with tahini dressing.
    Also, congrats & good luck with the move!! Super exciting.

  14. Brittany says

    This is exciting news for you two!! I think you guys belong in Oregon, stay a while. :) I adore Portland, and am so glad it’s just a mere 3 hr drive from my area in Washington! This slaw looks DELICIOUS!

  15. Isadora @ she likes food says

    My husband and I are kind of nomads too and have lived in quite a few states since we met! He actually just got a new job yesterday and for the first time, it is in the same town as we live in now, so no moving for us. I’m obsessed with the show Portlandia, but have never actually been. If Portland is anything like the show, I want to live there forever! I’m loving this fall slaw and could see myself eating a ton of it this season :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You MUST come visit Portland! It really truly is like no other city we’ve visited! Such an amazing vibe :D

  16. Kelzee says

    Fall has come and gone in Minnesota, but this was so quick and easy I had to try it. The dressing was amazing and the veggies were super fresh. For anyone needing reassurance that the raw beets worked perfectly, this is it!

  17. Debra Hall says

    Portland is a special place…. ‘call it art – stick a bird on it’ or something like that!! ;) I’m not from there, but have fond memories of family trips in the area. Safe travels!!

  18. Margaret says

    Recipe looks marvelous but I spotted a red onion as well as radishes in the collection of ingredients-but not in the recipe. Also what do you use to get even matchstick portions.? I would like to make it for Christmas.

  19. Katie Lepine says

    Yay, so happy for you guys! Portland’s one of my favorite places on earth. Oregon in general, really. The agriculture alone makes it a great business decision, right?!

  20. Hannah Elizabeth says

    Yum!! I saw this and right away, I knew I would want it. I haven’t tried beets, but the more recipes I see with them, the more I’m kinda thinking I should. And this recipe I am definitely making!! It looks to be an extremely versatile recipe, so I am sure there are a million and one different takes you could do on it, depending on what veggies were available.

    So happy to hear you’re moving closer (I live near Seattle)! I am trying to lobby for all my fav food bloggers to centralize themselves in the Portland area, so I have a greater chance of meeting them. ;) One down! :P

  21. Gabriella says

    Yay Portland and moving!

    Any favorite vegan spots in Portland you recommend? I’ll be visiting Portland for the first time over Thanksgiving!

  22. HippyMom Elizabeth says

    Ok Dana and John I love your recipes but I feel if your in Portland that your inspiration is going to be so different then it is now (or maybe not)all im trying to say is Hippy food hell yeah! Im so excited to see what your going to end up creating. Communal approved.Have a groovy day.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Elizabeth! We will have the same vibe moving forward, just with more local produce and general awesome hippie-inspiration going. Hope you love what’s to come!

  23. Erica says

    AAAAHHHHHHH Portland!!! The homeland! Born and raised. I live north in Spokane now but the fam is still in OR and there is no better state. Good luck with moving and I am so excited to see updates during this journey!

  24. Traci | Vanilla And Bean says

    Lovely slaw with all the veggies our CSA has to offer right now! Perfect timing! Thank you for your continued support and inspiration! :D

    Also, congratulations, you two, on your move back to the PNW!! It’s where my home and heart is; I can’t imagine living anywhere else. It’s the most beautiful place on Earth! Wishing you both an easy more and fun trip up!

  25. Aubrey says

    This may be a really silly question, but are the beets cooked in some way? I am a big fan of raw salads, but somehow the thought of raw beets isn’t appealing. I’d be happy to try it if someone can vouch that they are still delicious raw! I have yet to see a recipe of yours that I don’t immediately want to shovel in my face with a fork in each hand, this one included! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I know it seems weird, but the raw beets totally work in this recipe. The apple offsets it and the dressing melds it all together! Hope you give it a try! Otherwise, just omit the beets :D

      • Lindsay says

        I’m glad someone else asked this question, because I was struck with the same thought… does she really mean raw beets! But if you say so Dana! I will try anything you recommend!

  26. Rachael says

    Think I’ll make this for thanksgiving! Any suggestions on a broccoli substitute. I have some haters to deal with.

  27. Jennifer @ Show Me the Yummy says

    Yay! My husband and I live in Seattle, and have friends in Portland…it’s so beautiful! I’m sure you guys are so excited to be back! Congratulations :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Jennifer! Seattle has part of my heart, too. Let us know if you’re ever in the area and we’ll try to announce when we’re up in your neck of the woods, too!

  28. Julia says

    How exciting! Portland is my favourite place in the states and the one I most want to revisit. Beautiful looking slaw as well! Can’t wait to hear stories of your move and see photos of the gorgeous leaves they have there :)

  29. Liz says

    AHHH you’re moving to Portland? You should totally do a meet up! I would love to meet you!!! If it wasn’t weird I would totally invite you and your hubs to the Friendsgiving my house is hosting this weekend but a) that sounds creepy b)you’ll probably be so swamped because moving is stressful and c) hanging out with a bunch of college kids who tried to make a turkey would probably be pitiful. But yay for moving to Portland!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So so kind! Thanks for the invite. Things will be pretty hectic as we likely won’t get all moved in until late Monday. But I love the idea of a meet up! We’ll try to make that happen soon!

  30. Carey says

    Lucky you!! My husband and I lived in Vancouver, WA (just outside Portland) for 8 months and loved it! Everyday on our way to work, we would see the most beautiful silhouette of Mt. Hood as we crossed the bridge into Portland – also, go to Kells Irish Pub, it’s awesome :) If it weren’t for the job market at the time and the fact that all our family and friends live on the East Coast, we would definitely go back!

    Oh, and the slaw looks delicious :)

  31. patti says

    I seem to notice some red onion in the top photo… did that not make it into the slaw or was it missed in the recipe? Thx.

  32. Medha @ Whisk & Shout says

    This looks gorgeous! Awesome fresh veggies, love that you let them shine in this dish :) Good luck with your move!

  33. Emilie@TheCleverCarrot says

    Good for you guys! I wish you all the best with your move. I’m also a wandering nomad at heart…. I totally get it. Now, give me all the fall slaw! ;)

  34. Kelli H (Made in Sonoma) says

    Yay! Back to the West Coast (best coast!). :) I love Portland and hope to visit again soon. I’ll be looking forward to following your journey on Insta. Sometimes I still miss My Little Celebration to read the fun daily life posts.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, that’s so sweet you remember MLC! Crazy long time ago it seems now. Let us know if you make it up to Portland!

  35. Laura says

    You’re my idol, girl :) Safe travels to Portland! I admire you’re travellin’ ways too. As long as you satisfy that intuition, you’ll feel SO at home. Warm hearts for settling in soon! xoxo

  36. Liz @ I Heart Vegetables says

    Congrats on the move back! Portland is such a cool city (which you guys obviously know, haha) Have fun!!!

  37. Joanna @ Everyday Made Fresh says

    What a beautiful slaw! Who thinks of slaw anytime other than at summer bbq’s? Not until now, I love you made a typical summer dish into a fall bowl of yum!

  38. Sarah | Rocket Girl Cooks says

    This looks amazing! I just discovered broccoli slaw (It’s actually sad how long it took me to find it since broccoli is my favorite veggie) and love that there is broccoli here. Also, the colors in the bowl are gorgeous. I will definitely be making this sometime soon.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Sarah! Yeah, broccoli is probably my fave veg of all time, though spinach and kale come in a close second and third!