My Rainbow Slaw

By Jamie • Uncategorized • 25 Apr 2017

Hey everyone, just wanted to share with you a salad that I make on the regular. I’ve made it a few times recently, and my friends who shared with me all asked for the recipe. So, maybe it’s worth sharing with a wider audience! It’s super simple and can be adapted. I’d say the key is to put as much crunch as possible. The best part of the salad is that it doesn’t have regular lettuce, like romaine or butter, so it doesn’t get soggy by day 2 (or 3 or 4.) In my opinion, it gets better actually days 2 and 3.



  • 1 red beet
  • 1 golden beet
  • 1 carrot
  • Kale
  • Broccoli sprouts
  • Bell pepper
  • Cilantro
  • Pepitas
  • Avocado, for the top. Salted at the end.


  • 1/2 cup Tahini
  • 1/3 cup Balsamic vinegar
  • 1 Tbs Maple Syrup
  • 1/4 cup water
  • 1 tsp shallot
  • 1 inch ginger, peeled and chopped roughly
  • salt, pepper to taste

For dressing, combine everything except water in a jar and blend with immersion blender. OR put everything in a small blender or food processor. (OR double everything and put in large blender and keep for a while!) Add water slowly until the dressing is the consistency you like. Season with salt and pepper to taste.

For the salad: Grate the beets and carrots with a box cheese grater. Cut the kale into ribbons, and same with the peppers. Very thin (mine are too big, as pictured above.) Add the sprouts and cilantro. Use a tongs to mix and to mix the dressing in- I find tongs work best. (In general they’re a top kitchen tool for me.)

Note: I also make this with thinly sliced cabbage, you can grate radish in there, use different herbs (parsley, basil…) Also, raisins or other fruit/dried fruit is great. Any any sprouts you want. Or none at all. Really, play with it! It’s an idea/concept, not such a strict recipe.

Below is another picture of a slaw I made for a cooking demo I did at Coastal Roots Farms:

Enjoy and tell me how you adapted it!

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