Raw Slaw with Rosemary Garlic Dressing

Dr. Julia Christensen, ND

This recipe is full of fresh, colourful, flavourful, and nutrient packed vegetables, fruit, and herbs offering many health benefits!  It’s possible to leave some of the ingredients out and substitute with others as needed based on what is available and to suit each personal palate. To reduce the sugar content the apple could be left out, as the dressing is so full of flavorful herbs like rosemary and garlic.

The recipe is from the amazing Minimalist Baker – Enjoy!


  • 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


  1. 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.
  2. 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.
  3. To prepare dressing, add all ingredients (except water) to a small blenderfood processor, or medium mixing bowl. Blend or whisk to combine. Add water until a pourable dressing is achieved.
  4. Taste and adjust flavor as needed, adding more garlic for zing, lemon for acidity, apple cider vinegar for tanginess, or rosemary for herbal flavor.
  5. 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.


Recipe from Minimalist Baker:


Other references: