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  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
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  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
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  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
  58. 15 Vegan Easter Brunch and Dessert Recipes
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  60. Things I’m Loving Lately: March 29, 2018
  61. April Fools Pranks Your Kids Will Love
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  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
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  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
  69. Easy 1-Pot Black Beans from Scratch
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  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
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Monday, May 21, 2018
  1. Instant Pot Mushroom Masala
  2. Aquafaba Granola (Oil-Free!)
  3. BBQ Bean Bowls
  4. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  5. Easy Probiotic-Cultured Vegan Cheese
  6. Vegan Recipes and Snack Ideas for Camp and Travel
  7. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  8. Cheesy Chili Baked Potato Fries (Oil-Free!)
  9. Pulled BBQ Jackfruit Sandwiches
  10. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  11. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  12. Lentil Bolognese with Spaghetti
  13. Vegan Mother’s Day Brunch Recipes!
  14. The Perfect Bowl of Oats
  15. Vegan Cinnamon Swirl Cake
  16. Cinnamon Raisin Peanut Butter
  17. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  18. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  19. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
  20. Things I’m Loving Lately: May 2, 2018
  21. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  22. Mango Coconut Yogurt (Coconut Cult Dupe!)
  23. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  24. Cultured Vegan Sour Cream
  25. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  26. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  27. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  28. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  29. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  30. Super Cleansing Slaw with Rosemary Dressing
  31. Banana Yogurt Goose Pops
  32. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  33. Vegan White Hot Chocolate
  34. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  35. 25 Easy Lentil Recipes
  36. Fudgy Vegan Brownie Cookies
  37. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  38. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  39. Crazy Mug Lady: A round-up of my fave mugs!
  40. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  41. 5-Minute Raw Banana Splits
  42. Deconstructed Vegan Summer Rolls
  43. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  44. 5-Minute Veggie Coconut Wraps
  45. Instant Pot Saag Aloo with Sweet Potatoes
  46. Vegan Biscuits and Gravy
  47. Vegan Biscuits and Gravy
  48. Curried Cauliflower, Grape, & Lentil Salad
  49. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  50. Vegan 7-Layer Bars
  51. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  52. Vegan Chocolate Chip Muffins with Coconut
  53. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  54. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  55. Lentil Mushroom Stew Over Mashed Potatoes
  56. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  57. Roasted Plantain & Black Bean Vegan Bowl
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  59. Vegan No-Bake Coconut Yogurt Cheesecake
  60. Things I’m Loving Lately: March 29, 2018
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  62. Cake Sushi
  63. Ginger Coriander Sprouted Lentils Avocado Toast
  64. Refreshing Strawberry Turmeric Salad
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  66. Creamy Vegetable Risotto (30 Minutes!)
  67. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  68. 25 Healthy Vegan Gluten Free Dinner Recipes
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  70. Vegan Spinach Pinwheels with Cream Cheese
  71. Carrot Garden Cupcakes
  72. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  73. 1-Bowl Vegan Gluten-Free Vanilla Cake
  74. Veggie Chickpea Potato Soup in Instant Pot
  75. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  76. Lentil Sloppy Joes
  77. Smoky BBQ Black Bean Burger
  78. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  79. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  80. Cauliflower Fried Rice – 1 Pot
  81. Easy Vegan Gluten-Free Pizza Crust
  82. 20 Lucky St Patricks Day Food Ideas
  83. Things I’m Loving Lately: March 12, 2018
  84. Leprechaun Apple Hats
  85. Baked Quinoa Black Bean Falafel
  86. Mint Chocolate Chip Pancakes
  87. Shamrock Pizza
  88. Vegan Keema Naan with Keema Lentils
  89. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  90. 30 Truffle Recipes (Vegan, Gluten Free)
  91. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  92. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  93. Salted Caramel French Toast Casserole
  94. Salted Caramel French Toast Casserole
  95. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  96. Rainbow Pancake Tacos
  97. How to Make a Leprechaun Trap
  98. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  99. Shamrock Shake
  100. Thandai Phirni – Spiced Rice Flour Pudding
  101. Matcha Pancakes
  102. Flourless Bite-Sized Breakfast Muffins
  103. Mexican Pinto Beans (Vegan, Gluten Free)
  104. 15 High Protein Vegan Meals
  105. Mango BBQ Soy Curls or Jackfruit Tacos
  106. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  107. Double Chocolate Granola Bars (Vegan)
  108. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  109. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  110. PB&J Buckwheat Granola – #VYAPantryChallenge
  111. 16 Fun Vegan Appetizers!
  112. Rocky Road Popcorn Clusters
  113. White Bean Beer Fondue
  114. Refined Sugar-Free Raspberry Hot Cocoa
  115. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  116. Update + Coconut and Berries in 2016
  117. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  118. A Vegan Dinner Party with La Belle Assiette
  119. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  120. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  121. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  122. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  123. Review: Healthy Nibbles Box
  124. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  125. Mini Vegan Pizza Potato Skins
  126. Tempeh Pizza Three Ways
  127. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  128. Black Rosé Punch
  129. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  130. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  131. Vegan 4th of July!
  132. BBQ Pulled Jackfruit
  133. Creamy Dreamy Avocado Zucchini Pasta
  134. Sake & Plum Wine Sangria

Bright blue serving bowl filled with fresh vegetables for Super Cleaning Slaw with Rosemary Tahini Dressing

If you’re in the mood for a tasty, healthy side, snack, or salad base, this recipe is the one for you!

It’s incredibly fresh, colorful, and customizable, and it comes with a new-and-improved tahini dressing. Let’s do this!

Platter of fresh vegetables for the oh-so delicious Super Cleansing Slaw with Rosemary Tahini Dressing

This 20-minute recipe starts with shredded fennel, celery, beets, carrots, and fresh parsley and cilantro, which not only creates a hearty base but also provides plenty of health benefits.

Parsley and cilantro help gently lift and remove toxins from the body, including heavy metals, pollution, and more! They’re also both high in vitamins and minerals and very hydrating and nourishing.

Fennel is high in vitamins A + C, calcium, potassium, zinc, copper, and selenium. It’s also high in fiber, which helps promote regularity (ftw).

Celery is high in vitamins B6, C, + K, potassium, and folate. It also has high fiber, water, and electrolyte content, so it’s very hydrating for the body. And its antioxidants and polysaccharides help fight inflammation in the body!

Large blue serving bowl showcasing the vegetables chosen for our favorite version of the customizable Super Cleansing SlawBeets promote oxygen-rich blood and improved circulation. They’re also high in folate as well as amino acids that help reduce fat accumulation in the liver, which in turn helps improve liver function.

Carrots are abundant in fiber and antioxidants like beta-carotene, which help fight free radicals in the body. They’re also high in magnesium, potassium, and vitamins A, K, + C. The nutrients in carrots also help boost and protect your eyesight!

Apples are packed with antioxidants, flavonoids, and fiber. They’re also high in vitamin C, B-complex vitamins, and phytonutrients that help protect the body from free radicals.

Cabbage is high in free-radical-fighting antioxidants as well as vitamins K, C, + B6. It also boasts plenty of manganese, potassium, and fiber. Both red and green cabbage work in this recipe, but red will provide slightly more anti-inflammatory benefits due to its higher anthocyanin content.

And the dressing adds a bit of healthy fat and creaminess in the form of tahini, an extra boost of vitamin C from lemon juice, and a little love for your gut from apple cider vinegar. Not to mention garlic, which is antibacterial and anti-parasitic, and rosemary for even more antifungal and antibacterial benefits! Also, this dressing TASTES amazing!

Using salad tongs to toss the fresh, crunchy vegetables of this Super Cleansing Slaw with the Rosemary Tahini Dressing

We hope you LOVE this slaw! It’s:

Colorful
Crunchy
Fresh
Customizable
Insanely healthy
& Oh-so delicious

This would make the perfect salad base to have on hand throughout the week. We enjoyed throwing a healthy serving into our salads and bowls and just enjoying as a snack. Plus, it only gets tastier throughout the week as all the flavors meld together. Swoon.

If you’re into salads, also be sure to check out our Easy Fall Slaw, Garlicky Kale Salad with Crispy Chickpeas, Loaded Kale Salad, Curried Vegetable and Lentil Salad, and Abundance Salad with Savory Tahini Dressing.

If you try this slaw, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Serving plate loaded with healthy Super Cleansing Slaw with Rosemary Tahini Dressing

Super Cleansing Slaw with Rosemary Dressing Print Friendly Version Prep time Total time Fresh, delicious vegetable slaw with a garlic rosemary tahini dressing! Packed with nutrient-rich vegetables and fruit with cleansing benefits and tons of nutrients. Just 20 minutes required for this incredibly healthy side, snack, or salad base! Author: Minimalist Baker Recipe type: Side, Salad Cuisine: Vegan, Gluten-Free, Grain-Free Serves: 8 Ingredients SLAW*

  • 3 heaping cups (267 g) green cabbage
  • 1 bulb (234 g) fennel, stems and fronds removed
  • 1 honeycrisp (or similar) apple (335 g)
  • 2 celery stalks (80 g)
  • 1 beet (82 g)
  • 2 large carrots (144 g)
  • 1/2 cup (8 g) fresh cilantro and/or parsley, finely chopped
  • 2 Tbsp (30 ml) lemon juice
  • 1 Tbsp (15 ml) apple cider vinegar

DRESSING

  • 1/2 cup (120 g) tahini (use raw tahini to keep this recipe raw)
  • 3 Tbsp (45 ml) lemon juice
  • 1 Tbsp (15 ml) apple cider vinegar
  • 2 Tbsp (3 g) freshly minced rosemary
  • 4 cloves (12 g) minced garlic
  • 3 Tbsp (45 ml) coconut aminos
  • Water to thin (1/3 – 2/3 cup (80-160 ml))
  • Pinch sea salt

Instructions

  1. Prepare fruit and veggies for the slaw by 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 2 Tbsp (30 ml) lemon juice and 1 Tbsp (15 ml) apple cider vinegar. Toss to combine and set aside.
  3. To prepare dressing, add all ingredients (except water) to a small blender, food 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.

Notes *Feel free to adjust fruits and vegetables based on seasonality.
*Nutrition information is a rough estimate based on 1/8 of the recipe. Nutrition Information Serving size: 1/8th of recipe Calories: 147 Fat: 8.4 g Saturated fat: 1.2 g Carbohydrates: 16.7 g Sugar: 8.4 g Sodium: 180 mg Fiber: 4.8 g Protein: 4 g 3.5.3226

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