If you’re in the mood for a tasty, healthy side, snack, or salad base, this recipe is the one for you!
It’s incredibly fresh, colorful, and customizable, and it comes with a new-and-improved tahini dressing. Let’s do this!
This 20-minute recipe starts with shredded fennel, celery, beets, carrots, and fresh parsley and cilantro, which not only creates a hearty base but also provides plenty of health benefits.
Parsley and cilantro help gently lift and remove toxins from the body, including heavy metals, pollution, and more! They’re also both high in vitamins and minerals and very hydrating and nourishing.
Fennel is high in vitamins A + C, calcium, potassium, zinc, copper, and selenium. It’s also high in fiber, which helps promote regularity (ftw).
Celery is high in vitamins B6, C, + K, potassium, and folate. It also has high fiber, water, and electrolyte content, so it’s very hydrating for the body. And its antioxidants and polysaccharides help fight inflammation in the body!
Beets promote oxygen-rich blood and improved circulation. They’re also high in folate as well as amino acids that help reduce fat accumulation in the liver, which in turn helps improve liver function.
Carrots are abundant in fiber and antioxidants like beta-carotene, which help fight free radicals in the body. They’re also high in magnesium, potassium, and vitamins A, K, + C. The nutrients in carrots also help boost and protect your eyesight!
Apples are packed with antioxidants, flavonoids, and fiber. They’re also high in vitamin C, B-complex vitamins, and phytonutrients that help protect the body from free radicals.
Cabbage is high in free-radical-fighting antioxidants as well as vitamins K, C, + B6. It also boasts plenty of manganese, potassium, and fiber. Both red and green cabbage work in this recipe, but red will provide slightly more anti-inflammatory benefits due to its higher anthocyanin content.
And the dressing adds a bit of healthy fat and creaminess in the form of tahini, an extra boost of vitamin C from lemon juice, and a little love for your gut from apple cider vinegar. Not to mention garlic, which is antibacterial and anti-parasitic, and rosemary for even more antifungal and antibacterial benefits! Also, this dressing TASTES amazing!
We hope you LOVE this slaw! It’s:
& Oh-so delicious
This would make the perfect salad base to have on hand throughout the week. We enjoyed throwing a healthy serving into our salads and bowls and just enjoying as a snack. Plus, it only gets tastier throughout the week as all the flavors meld together. Swoon.
If you’re into salads, also be sure to check out our Easy Fall Slaw, Garlicky Kale Salad with Crispy Chickpeas, Loaded Kale Salad, Curried Vegetable and Lentil Salad, and Abundance Salad with Savory Tahini Dressing.
If you try this slaw, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Super Cleansing Slaw with Rosemary Dressing
- 3 cups green cabbage (shredded)
- 1 bulb fennel (stems and fronds removed)
- 1 small apple (honeycrisp or similar)
- 2 stalks celery
- 1 small beet
- 2 large carrots
- 1/2 cup fresh cilantro and/or parsley (finely chopped)
- 2 Tbsp lemon juice
- 1 Tbsp apple cider vinegar
- Add all vegetables and fruit to a large mixing bowl and top with lemon juice and apple cider vinegar. Toss to combine and set aside.
- Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, apple cider vinegar for tanginess, or rosemary for herbal flavor.
- Add dressing to slaw and toss thoroughly to combine. Enjoy as is or add to salads, to bowls, or atop veggie burgers. Store leftovers covered in fridge for up to 4-5 days.