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Turmeric Slaw (vegan, gluten free, soy free)

Servings: 4 Servings


  • For the slaw:
  • 3 heaping cups carrot shredded
  • 3 heaping cups red cabbage finely shredded
  • 1 cup sunflower sprouts chopped in half
  • 1 cup pea shoots chopped into thirds
  • 1 cup cilantro broccoli, or radish sprouts
  • 1/4 cup cilantro minced (optional)
  • For the dressing:
  • 1/2 cup tahini
  • 2 medjool dates pitted
  • 2 teaspoons turmeric ground, or 2 tablespoons freshly grated turmeric
  • 1 teaspoon ginger ground, or 2 tablespoons freshly grated ginger
  • 1/2 cup carrot or orange juice fresh is best, but bottled is fine
  • 1/4 cup water
  • 3/4 teaspoon sea salt or to taste
  • 3 tablespoons lime juice


  • Blend all of the dressing ingredients together till smooth. If the dressing is too thick, add a little more water as needed.
  • Combine all of the slaw ingredients in a large mixing bowl. Toss them with about 2/3 cup dressing, or enough to coat the slaw well without turning it soggy. Use your judgment.
  • Serve, garnished with hemp seeds or chopped peanuts.