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.


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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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  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!


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