Fall Slaw with Maple Tahini Dressing

by Susan on October 20, 2010

I am a huge fan of the Farmer’s Market. I go at least 2 to 3 times a week to get fresh produce, flowers, and plants. Prices can’t be beat, and the selection is always great. Sunday morning, I was making my usual rounds when I spotted a few friends at the Market Talk. It is a very cool demonstration area that highlights local growers, chefs, etc. I have done two raw food presentations there.

Sunday’s topic was, “All about Rutabaga” presented by Kim Christensen. She has a great blog called, “Affairs of Living” where she has all kinds of gluten free and allergy free recipes.  I couldn’t help but sit down to watch because I love rutabaga. Kim was in the middle of a making a salad using raw rutabaga! Inspired, I went home and threw together a  raw food recipe for fall slaw with rutabaga, kohlrabi, and a bunch of other fun things topped off with a Maple Tahini Dressing! This recipe goes together fast. The biggest problem I had was trying not to eat it all before I had a picture of it! This will become a staple at my house.

Fall Slaw with Maple Tahini Dressing


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

1. Place apples in bowl. Squeeze the juice from 1/2 lemon over the apples and stir.

2. Add the rest of ingredients and stir to combine.

Maple Tahini 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)

1. Whisk all ingredients together.

2. Pour over slaw and mix well.

Other Similar Recipes you might enjoy:

The winner of the UrthBaq is Nkneale!   I have sent you an email. You will need to email me your address!!

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{ 26 comments… read them below or add one }

Stephanie Meyer (Fresh Tart) October 20, 2010 at 9:23 am

YUM! And so beautiful! Just printed, can’t wait to make it. I love the market too – we’re so lucky, especially this year, when the bounty has carried over to the end of October.


Jackie October 20, 2010 at 11:19 am

We get lots of junk mail (mostly for my mother). I open every envelope, and save all the papers that are only printed on one side, and use them for our personal printing. The other pages are shredded and used to stuff gift baskets.


Jinny October 20, 2010 at 12:28 pm

FYI – maple syrup is processed using animal product and is not at all raw, heated several times.


Susan October 20, 2010 at 12:30 pm

Yes..I know that. It is mentioned several times on the site that it is not raw. Not sure what animal products you are referring to. The maple syrup I use is made here by boiling the sap down. That is why there are options for you. Maple syrup is used in many raw food recipes as an alternative to other sweeteners.


Eco Mama October 20, 2010 at 2:15 pm

Yummy, very festive and seasonal! Made me hungry!
Eco Mama


Mandi October 20, 2010 at 2:53 pm

Delicious! I have been looking for something to do with kohlrabi. I’m a kohlrabi virgin!

Also, there is a misnomer that all maple syrup is processed with animal fat as a de-foaming agent. This is extremely rare and only practiced by old-school type producers running a small scale business. You could always ask but there are plenty of companies that offer certified vegan maple syrup.


jules p October 20, 2010 at 3:29 pm

This looks delicious! I can’t wait to make it.


janine October 20, 2010 at 7:51 pm

Don”t think that you have ever claimed to be 100 percent Raw ….love all your recipes…they are always beautifully presented and soooooooooooooooooo tasty……


Gittel October 20, 2010 at 8:53 pm

Maple syrup that has Kosher certification, such as a U inside a circle or a K inside a circle (I tried to cut and paste these symbols but was not successful, sorry), is NOT made with any animal products.

This slaw looks great!


Veggie Girl is Living Rawesome October 21, 2010 at 5:19 am

I will attempt to get all ingredients for this for the potluck meal this Wednesday. I am excited, it looks beautiful!


elizabeth October 21, 2010 at 5:06 pm

Am I the only one that doesn’t know what kohlrabi is? Please enlighten me. As always Susan the recipes you present are THE BEST! As I’ve said before, I’ve never felt more alive since eating this way! Thank you!


Sarah @ BikingNBaking October 22, 2010 at 3:16 pm

what a wonderful idea to pair maple and tahini! I have never had kholrabi or rootabega! Cant wait to try em!


Kim @ Affairs of Living October 22, 2010 at 3:24 pm

Thanks for the linkback to my site! Yes, this looks an awful lot like my salad, I bet it was very tasty. The printed up version of my recipe that should have been handed out also suggested dried cranberries or pumpkin seeds! I bet your salad was much sweeter than mine though, with so much added maple. I like the addition of kohlrabi. Yum! happy fall :) -Kim | http://www.affairsofliving.com


Susan October 24, 2010 at 8:23 am

Actually, because the salad was so big, the maple syrup was spread out over a lot of veggies!


Kira October 24, 2010 at 1:03 am

What a lovely fall slaw, I just made this and it was really tasty. I tried cooked kohlrabi and rutabaga in the past – cooked – it was not a memorable experience as these never made it into the cooking routine. But raw they are great, much milder and sweeter than I would have thought.

Dressing is yummy too, I kept it separate and found the hubby eating it straight, LOL.



Ricki October 26, 2010 at 7:29 am

Sounds like a perfect autumn salad! And the dressing looks heavenly. :)


Krista Rodriguez October 27, 2010 at 12:20 am

I made this last night, and had left overs for lunch, it’s great! I personally don’t worry about a little bit of high quality maple syrup spread out over so many servings. I don’t think I’ve ever made a recipe that you’ve posted that I didn’t love!


Sophie Reynolds November 30, 2010 at 10:56 pm

i just made this… and i gotta say.. i have NEVER been excited about slaw. enjoyed it, sure. but stoked over slaw?? not until now. if you’re wondering whether the dish is worth making, yes, do it!


Tara February 13, 2011 at 8:45 am

Couldn’t find kohlrabi this time of year. I added beets sliced into matchsticks and tiny cubes of jicama, and served it on top of a bed of kale. Love it! The maple tahini is wonderful. Thanks!


Brooke October 27, 2011 at 5:05 pm

Lovely salad! Making my own with a few different ingredients, love how easy it is to make substitutions with what’s on hand. One question, is it ok to ut the dressing on and leave it to eat the next few days? Or should I keep the dressing separate? Thanks! love your site


Susan October 27, 2011 at 5:22 pm

Brooke, You could do it either way. I usually make a batch and can eat it for at least two more days.


Brooke October 28, 2011 at 2:46 pm

Great!!! Thank you! And it’s absolutely delicious!


Linda May 21, 2012 at 6:26 pm

just had to make this! Changed a bit, 2 apples, 1 rutabago, celery, minced, and cranberries, plus lemon juice, Delicious just like that, couldn’t have enjoyed it more, plenty left for a couple more servings!


Fred Stephens September 3, 2012 at 3:39 pm

Loved this recipe as a base. You can add so maybe different variety of root vegetables for it. My last adventure, I finely shredded some kale for additional roughage, and the marinade tenderizes it wonderful. I also julienned some beets and shredded the greens. Simply amazing. As I entertain LARGE groups of my kids and their families, leftover salad is non-existent. Let your imagination go wild


suzi fishman October 9, 2012 at 8:47 am

hmm.. i think i am making this for my fall party and tucking it inside of wonton wrappers i am toasting in muffin cups, for a little healthy walk around and nibble salad!!


Jan July 14, 2013 at 10:03 pm

This is great! I actually only made the dressing – just came back from New Hampshire and am craving things with maple syrup! I put the dressing over a salad of shredded broccoli, carrots, sweet peas, apples, raisins, and sunflower seeds. It’s great!


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