Your whole food, plant-based life.

Fall Slaw with Maple Tahini Dressing

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.


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!!


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.
Share Via
Share on Pinterest
Share with your friends



  1. Jan wrote on July 14, 2013

    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!

  2. suzi fishman wrote on October 9, 2012

    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!!

  3. Fred Stephens wrote on September 3, 2012

    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

  4. Linda wrote on May 21, 2012

    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!

  5. Brooke wrote on October 28, 2011

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

  6. Brooke wrote on October 27, 2011

    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 wrote on October 27, 2011

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

  7. Tara wrote on February 13, 2011

    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!

  8. Sophie Reynolds wrote on November 30, 2010

    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!

  9. Krista Rodriguez wrote on October 27, 2010

    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!

  10. Ricki wrote on October 26, 2010

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


Post a Comment