Carrol Tahini Slaw: 10 oz. Julienne Cut Carrots, 1 Cup Raisins, 1/4 Cup. Pumpkin Seeds, 1/3 Cup tahini, 1-2 Tbsp. Muchi Curry powder, 1/4 Cup lemon Juice, 2 Tbsp. Maple Syrup, 1/4 tsp. ground pepper. allow to marinate for several hours. Tahini Curries, Easy Tahini, Food, Curries Carrots, Carrots Salad, Detox Salad, Vegan Salad, Carrots Slaw, Maple Syrup
Toasted Fennel and Carrot Slaw. Incredibly easy to make, incredibly delicious to eat! Vegan, grain-free, paleo.
Summer Slaw: into a large bowl, shred: a few carrots, a golden beet, a large fennel bulb, and a head of red cabbage. pour over a vinaigrette of olive oil, mustard, and apple cider vinegar. (a few table spoons of mayonnaise if you must.) mix to combine. add some green onion and season with salt and pepper. this will keep for days, but mine never lasts that long.