Go Back
roasted carrot and tahini slaw

Roasted Carrot and Tahini Slaw

Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 8 servings


  • 2 large carrots peeled and large chop
  • 1/4 cup tahini or sunflower butter
  • 1 tbsp rice vinegar
  • 1 inch chunk of fresh peeled ginger
  • 1 tbsp maple syrup
  • olive oil
  • salt and pepper
  • about 1/4 cup green tea
  • 1 large apple diced
  • 1/2 small head of cabbage chopped


  • Preheat oven to 375 F, line a baking tray with foil
  • set chopped carrots on tray and drizzle with olive oil, sprinkle with salt and pepper
  • roast carrots for 15-20 minutes until soft and slightly browned
  • place roasted carrots, tahini, vinegar, ginger, and maple syrup in a food processor and blend well
  • add green tea as needed to achieve desired consistency
  • season with more salt and pepper to taste
  • toss the cabbage and apple with the tahini sauce
  • serve room temperature or chilled
Keyword citrus free, egg free, gluten free