Marinated in a delightful vegan ginger sauce, this Beet and Cauliflower Raw-Slaw is pure veggie goodness with every single sassy bite.
While I was visiting family in Wisconsin, Sunny Hill Farm gifted me a colorful purple cauliflower and this delicious creation came to life, thanks to both Sunny Hill and the amazing recipe creator, Trinity from Trinity's Kitchen. A passionate advocate for healthy eats, I absolutely adore this raw, vibrant, nutrient-dense salad.
Besides the extraordinary blend of flavors in this stellar salad, the ingredients are jam-packed with nutrition. Plus- this beet cauliflower salad was a hit with my friend's toddler, so that's a win! Wondering why you should eat more beets?
Beetroot Health Benefits
- Balances Blood Pressure
- Detoxifies Liver and Colon
- Increases Endurance
- Improves Immunity
- Enhances Mental Clarity
- Adds Antioxidants
- Increases Circulation and Hearth Health
Yowza! There are so many incredible reasons to eat more beets!
Can't get enough of delicious vegan dressings featuring ginger? Try Beet Spring Rolls with Almond Butter, Lime, and Ginger Sauce or Beet Buddha Bowl with Tahini Lemon Dressing.
Wishing you a beautiful new year filled with delicious food, epic memories, and endless laughter.
What are you excited for in 2017? I look forward to hearing from you!
- 2 tablespoons tahini
- 1 tablespoon raw apple cider vinegar
- 1 tablespoon Bragg's Amino Acids
- 1 tablespoon water (or 2 depending on thickness of tahini)
- 1 teaspoon fresh ginger (finely grated)
- 1 teaspoon coconut nectar syrup (or maple syrup)
- 1 teaspoon ground coriander
Veggies & Things
- 1 small cauliflower
- 1 beetroot (anywhere between a golf ball and tennis ball size)
- handful of chopped beet greens
- 1 small onion
- handful of raisins
- Make the tahini sauce by putting all the sauce ingredients into a small food processor or blending with a hand blender. Mix until creamy smooth.
- Chop the cauliflower into tiny florets or tiny pieces. Add the leaves, if there are any good ones.
- Grate the beetroot (removing any tough end bits first).
- Finely chop the onion.
- Put the chopped cauliflower, grated beetroot, chopped onion and raisins in a salad bowl. Add beet greens (if desired).
- Mix in the sauce until everything is nicely coated.
- Enjoy as part of a salad buffet or with potato wedges.
Store in the fridge for a day or two. The flavor increases when marinated! After two days, the salad tends to get soggy, so try to eat fresh or within a day or two.
Recipe shared from Trinity's Kitchen.