Super Cleansing Slaw with Rosemary Dressing

Jump to Recipe
Bright blue serving bowl filled with fresh vegetables for Super Cleaning Slaw with Rosemary Tahini Dressing

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!

Platter of fresh vegetables for the oh-so delicious Super Cleansing Slaw with Rosemary Tahini Dressing

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!

Large blue serving bowl showcasing the vegetables chosen for our favorite version of the customizable Super Cleansing Slaw

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!

Using salad tongs to toss the fresh, crunchy vegetables of this Super Cleansing Slaw with the Rosemary Tahini Dressing

We hope you LOVE this slaw! It’s:

Insanely healthy
& 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!

Serving plate loaded with healthy Super Cleansing Slaw with Rosemary Tahini Dressing

Super Cleansing Slaw with Rosemary Dressing

Fresh, delicious vegetable slaw with a garlic rosemary tahini dressing! Packed with nutrient-rich vegetables and fruit with cleansing benefits and tons of nutrients. Just 20 minutes required for this incredibly healthy side, snack, or salad base!
Author Minimalist Baker
SUPER Cleansing Slaw with Rosemary Tahini Dressing! 30 minutes, healthy, SO tasty! #vegan #glutenfree #plantbased #salad #minimalistbaker
4.92 from 36 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 (1 cup servings)
Course Salad, Side
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days



  • 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


  • 1/2 cup tahini (use raw tahini to keep this recipe raw)
  • 3 Tbsp lemon juice
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp freshly minced rosemary
  • 4 cloves minced garlic
  • 3 Tbsp coconut aminos
  • 1/3 cup water (plus more as needed)
  • 1 Pinch sea salt


  • Prepare fruit and veggies for the slaw by thinly slicing on a mandolin, finely grating with the grating blade of a food processor, or using a sharp knife.
  • 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.
  • To prepare dressing, add all ingredients (except water) to a small blender, food processor, or medium mixing bowl. Blend or whisk to combine. Add water until a pourable dressing is achieved.
  • 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.



*Feel free to adjust fruits and vegetables based on seasonality.

Nutrition (1 of 8 servings)

Serving: 1 serving Calories: 147 Carbohydrates: 16.7 g Protein: 4 g Fat: 8.4 g Saturated Fat: 1.2 g Polyunsaturated Fat: 3.65 g Monounsaturated Fat: 3.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Potassium: 428 mg Fiber: 4.8 g Sugar: 8.4 g Vitamin A: 3786 IU Vitamin C: 27.9 mg Calcium: 113 mg Iron: 2.19 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Gemma Eastwood says

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

  2. Cynthia says

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

  3. Nicole says

    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.

  4. Megan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Megan! A food processor definitely speeds up the process! Thank you for sharing! xo

  5. Josh says

    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.

  6. Trista Johnson says

    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!

    • Meri says

      This is a really excellent slaw made exactly as the recipe states. And don’t be afraid of the garlic amount. It isn’t overpowering and it is so good for you! Thank you for your simple, clear recipes and guidance for all kind of eaters. I think you guys are doing a lovely job.

  7. Alyssa says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you both enjoyed it, Alyssa! Thanks so much for the lovely review! xo

  8. Ebony says

    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!!

  9. Tiff says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Tiff! Thanks so much for the lovely review!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Josie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  10. Laura says

    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!

  11. SS says

    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!!

  12. Lazza says

    Can I use hummus instead of tahini or cashew butter? And what can I use instead of the coconut aminos?

  13. Kelly Snyder says

    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.

    • Sarah says

      Just made this with the veg we had on hand: subbed radish for celery, doubled the herbs, and added a ton more garlic, because garlic. Then, we wrapped the slaw into these spiced bean curd sheets from our local Chinese grocery store, and WOAH they were amazing little crunchy eggrolls! The slaw is super tangy & refreshing. We gobbled it up.

  14. Stephanie P says

    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!

  15. Brieanna Moore says

    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

  16. Ariel says

    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!

  17. Laura says

    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!

  18. Andrea says

    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!

  19. Jacq Williams says

    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!

  20. Wendy says

    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 :)

  21. Wendy says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Wendy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  22. Sandy Roggero says

    I’m not much of a rosemary fan. Can you suggest an alternative herb? (I do like tarragon, mint, basil, etc.)

    • Anna says

      I think dill would work incredibly well as a replacement!
      In addition to the rosemary I added basil, cilantro, parsley, and lemon zest into my salad dressing. :)

  23. Haley says

    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!

  24. Heather Kearney-Garcia says

    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.

  25. D says

    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!

  26. Parul says

    Hi Dana,

    This recipe looks very refreshing and color full . I am definitely trying this one. Could you please kindly suggest me the replacement of Tahini as my daughter is intolerant to sesame and nuts and we are vegan and Dairy eaters?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps try blending silken tofu as the base? Or you could try hemp or soaked sunflower seeds!

  27. Maggie says

    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. : )

  28. Ashley says

    Hi Dana!
    Would you recommend using dried rosemary for the dressing instead of fresh?
    Thanks! Looking forward to making this salad.

  29. Hadi says

    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!

  30. Magali says

    Hello, I can’t find coconut aminos in Switzerland. Is there something I can use to replace it or shall I just do without?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could try using soy sauce in place of it but use LESS for this recipe — probably half the amount. They are much stronger in flavour and saltier.

  31. Sarah-Beth says

    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!

  32. Maria says

    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.

  33. Lizzie says

    Curious if anyone has suggestions for what to pair with this as the main course. Thanks for any input!

  34. Kate says

    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!

  35. Raquel says

    Delicious recipe!! I even made extra dressing because it’s so tasty!! About how long will the dressing last?

  36. Erin says

    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!

  37. Carri says

    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.

  38. Theya says

    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.

  39. Jessica says

    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.

  40. Fannie Beaulieu says

    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!

    • Kate says

      I can’t find a single scientific article that says raw beets are toxic. Can you share your source?

      • Fannie Beaulieu says

        Yeah… Here is one that I found on the “National Center for Biotechnology Information”–a bank of scientific articles :
        I believe that there are just a few articles about it because scientists didn’t find the molecule, in beets, that explains all the reported illnesses. Even if they don’t have an explanation for now, the food poisonings that have been associted with beets are significant. :)

        • Kate says

          Interesting – thanks! I will probably continue to eat raw beets, as they do not bother me in the least, but I will keep an eye out for issues.

        • Leigh says

          So the article written was based on findings in Finland in 2013. To your knowledge, is there any updated information? I wonder what is meant by “but all tested beetroot samples were of poor quality according to total bacterial counts” …. kinda don’t know what to do about the beets now.

    • Tracy says

      I couldn’t find anything on the internet about raw beets being toxic; numerous articles list many potential health benefits. This salad sounds delicious and so healthy and I’m going to make it. Thank you!

  41. Bailey says

    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.

  42. Mary says

    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.

  43. Linda says

    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!

  44. Sophie says

    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!

  45. Olivia Canlas says

    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!

  46. Cassie Thuvan Tran says

    Been eating TONS of carrots, cabbage, and apples lately, and I feel glorious! But yes, I definitely have to eat more beets. I love roasting them. Anyways, this slaw looks so so refreshing! I’d definitely pair it with some roasted tempeh on the side too!

  47. Laurie says

    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!

  48. Kate says

    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!

  49. Mae says

    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!!

  50. Samantha says

    I tried making your tahini recipe, but once I added water it immediately hardened up on my and balled into chunks. The water I used was a little cooler than room temperature. Any ideas at to what might have happened?

    • Lillian says

      the secret to a creamy tahini dressing is ice water and patience. add two tablespoons of ice water initially and then whisk *enthusiastically* adding more water to thin out the dressing as needed. This always works for me :)

    • Remi says

      Tahini usually seizes up and gets clumpy initially when you put in water but if you keep steering it relaxes back into a smooth sauce. Lemon juice seems to help too?

  51. Miep Jager-Schiphorst says

    Good Evening, that looks like a very nine salad, I do have a question regarding the beetroot and fennel, are they raw or cooked before adding to the salad. Thanks.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can make your own by grinding raw sesame seeds. OR most grocery stores carry at least one raw variety.

  52. Emma says

    You say you make this early in the week, does that mean the apples do not oxidize? Or do you add those each time you serve it up?

    • Emily says

      It’s a sauce made from coconut sap. People who are soy-free or gluten-free use it like soy sauce. A good substitute would be soy sauce or tamari (gluten free soy sauce), but use LESS for this recipe — probably half the amount. They are much stronger in flavour and saltier.

    • Zoë says

      Tahini is ground sesame seed paste. You can buy it at any grocery store and it’s usually cheaper at middle eastern markets.

    • Jamie says

      I usually see it near the peanut butter or in the “ethnic foods” section of the grocery store. Trader Joe’s has a great, inexpensive jar that’s also organic.