1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
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  34. Avial – South Indian Veggie Coconut Curry
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  36. Vibrant Mango Salad with Peanut Dressing
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  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
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  43. Vegan Lemon Cake with Cream Cheese Frosting
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  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
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  48. How to Make Hummus From Scratch
  49. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
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  55. Creamy Golden Milk Smoothie
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  61. Vegan Recipes and Snack Ideas for Camp and Travel
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  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  84. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
  91. Fudgy Vegan Brownie Cookies
  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  93. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  94. Crazy Mug Lady: A round-up of my fave mugs!
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  96. 5-Minute Raw Banana Splits
  97. Deconstructed Vegan Summer Rolls
  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
  101. Vegan Biscuits and Gravy
  102. Vegan Biscuits and Gravy
  103. Curried Cauliflower, Grape, & Lentil Salad
  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  105. Vegan 7-Layer Bars
  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  107. Vegan Chocolate Chip Muffins with Coconut
  108. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  109. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
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  125. Vegan Spinach Pinwheels with Cream Cheese
  126. Carrot Garden Cupcakes
  127. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  128. 1-Bowl Vegan Gluten-Free Vanilla Cake
  129. Veggie Chickpea Potato Soup in Instant Pot
  130. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  131. Lentil Sloppy Joes
  132. Smoky BBQ Black Bean Burger
  133. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  135. Cauliflower Fried Rice – 1 Pot
  136. Easy Vegan Gluten-Free Pizza Crust
  137. 20 Lucky St Patricks Day Food Ideas
  138. Things I’m Loving Lately: March 12, 2018
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  140. Baked Quinoa Black Bean Falafel
  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
  143. Vegan Keema Naan with Keema Lentils
  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  145. 30 Truffle Recipes (Vegan, Gluten Free)
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  151. Rainbow Pancake Tacos
  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  154. Shamrock Shake
  155. Thandai Phirni – Spiced Rice Flour Pudding
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  157. Flourless Bite-Sized Breakfast Muffins
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  186. Vegan 4th of July!
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Saturday, July 21, 2018
  1. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  2. Vegan Gluten-Free Vanilla Wafers
  3. Grilled BBQ Lentil Pizza
  4. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  5. Vegan Collard Green Burritos
  6. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  7. Smoky Jackfruit “Chicken” Salad
  8. 10-Minute Raw Vegan Taco “Meat”
  9. Watermelon Crabs
  10. Avocado Raspberry Pops
  11. Vegan Blueberry Muffins with Pineapple
  12. How to Make Sauerkraut
  13. Tuscan Pasta Salad with Lemon Vinaigrette
  14. Vegan Peanut Butter No-Bake Cookies
  15. Vegan Mango Ice Cream
  16. Vegan Yack Attack On the Go! Release + Giveaway
  17. The Best Whole Roasted Cauliflower (5 Ingredients!)
  18. Mexican Street Corn Salad with Black Beans
  19. Creamy Dragon Fruit Smoothie Bowl
  20. Grilled Blackberry Cobbler
  21. One Pot Quinoa and Black Bean Wraps
  22. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  23. 3-Ingredient No-Bake Peanut Butter Cookies
  24. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  25. Spicy Jackfruit Tacos (1-Pot Meal!)
  26. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  27. Octopus Pizzas
  28. 30-Minute Quinoa “Fried Rice”
  29. Easy Vegan Zucchini Bread Recipe
  30. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  31. Sweet Potato Black Bean Enchiladas
  32. Golden Turmeric Roasted Cauliflower with Raita Dip
  33. Easy Red Enchilada Sauce
  34. Avial – South Indian Veggie Coconut Curry
  35. Zucchini Bread Oatmeal
  36. Vibrant Mango Salad with Peanut Dressing
  37. Vegan Instant Pot Mushroom Risotto
  38. Peanut & Lemongrass Tempeh Satay
  39. Bulgogi Roasted Spring Veggie Bowl
  40. No-Bake Vanilla Cake Bites
  41. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  42. Peanut Butter Banana Green Smoothie Bowl
  43. Vegan Lemon Cake with Cream Cheese Frosting
  44. 1-Pot Cauliflower Rice Kitchari
  45. Gluten-free Avocado Tahini Pasta
  46. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
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  55. Creamy Golden Milk Smoothie
  56. Instant Pot Mushroom Masala
  57. Aquafaba Granola (Oil-Free!)
  58. BBQ Bean Bowls
  59. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
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  61. Vegan Recipes and Snack Ideas for Camp and Travel
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  63. Cheesy Chili Baked Potato Fries (Oil-Free!)
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  79. Cultured Vegan Sour Cream
  80. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  81. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  83. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
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  85. Super Cleansing Slaw with Rosemary Dressing
  86. Banana Yogurt Goose Pops
  87. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  88. Vegan White Hot Chocolate
  89. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  90. 25 Easy Lentil Recipes
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  92. Vegan Yack Attack On the Go!: Portobello Fajita Salad
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  98. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  99. 5-Minute Veggie Coconut Wraps
  100. Instant Pot Saag Aloo with Sweet Potatoes
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  104. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  106. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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  134. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
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  141. Mint Chocolate Chip Pancakes
  142. Shamrock Pizza
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  144. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  146. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
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  152. How to Make a Leprechaun Trap
  153. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
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  155. Thandai Phirni – Spiced Rice Flour Pudding
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  157. Flourless Bite-Sized Breakfast Muffins
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  161. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
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  163. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  164. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  165. PB&J Buckwheat Granola – #VYAPantryChallenge
  166. 16 Fun Vegan Appetizers!
  167. Rocky Road Popcorn Clusters
  168. White Bean Beer Fondue
  169. Refined Sugar-Free Raspberry Hot Cocoa
  170. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  171. Update + Coconut and Berries in 2016
  172. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  173. A Vegan Dinner Party with La Belle Assiette
  174. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  175. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  176. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  177. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  178. Review: Healthy Nibbles Box
  179. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  180. Mini Vegan Pizza Potato Skins
  181. Tempeh Pizza Three Ways
  182. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  183. Black Rosé Punch
  184. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  185. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  186. Vegan 4th of July!
  187. BBQ Pulled Jackfruit
  188. Creamy Dreamy Avocado Zucchini Pasta
  189. 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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