FreshTartSteph Recipe: Fall Slaw with Maple Tahini Dressing


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I met Susan Powers, who writes the popular local food blog Rawmazing, at the Minneapolis Farmers Market. How appropriate, right? I thought so, because Susan does fabulous things with fresh fruits and vegetables, making them beautiful to look at and delicious to eat. I follow her on Twitter (@SusanPowers) and when she posted this gorgeous salad, I wanted to jump into the screen and eat it. This slaw has everything I love about a good salad—crunchy and chewy, sweet and salty, and colorful and bursting with peak-of-the season produce.

While I'm a forever fan of roasted root vegetables, I might love them even more raw. Susan calls for rutabaga and kohlrabi, but you could shred peeled parsnips, turnips, or celery root as well and be very happy.

This salad would be a welcome addition to the Thanksgiving table (to preserve the crunch, shred the vegetables ahead of time, but toss with the dressing and nuts right before sitting down) or any potluck buffet.

The markets are bursting with root vegetables right now, so head out and get shredding!
 

Photo By Susan Powers

Fall Slaw with Maple Tahini Dressing

From Susan Powers, rawmazing.com
Serves 6-8

Slaw
2 apples, one chopped, one grated
1/2 lemon
2 carrots
1 rutabaga, peeled and shredded
1 kohlrabi, peeled and shredded
2 stalks celery, chopped
1 cup dried cranberries
3/4 cup pumpkin seeds

Dressing
3/4 cup tahini
1/2 cup water
juice from 1 lemon
2 teaspoons fresh ginger, grated
3 tablespoons maple syrup, yakon syrup or agave
pinch Himalayan Salt (optional)

Place apples in bowl. Squeeze the juice from 1/2 lemon over the apples and toss. Add carrots, rutabaga, kohlrabi, celery, cranberries, and pumpkin seeds and toss again.

In a small bowl, whisk together the dressing ingredients. Pour over slaw and mix well. Season with salt to taste and serve.
 

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