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Raw Root Bowls with Zesty Orange Dressing

Serves 4, as a main course


For the bowls
  • 2 large red beets, peeled and shredded
  • 1 large kohlrabi root, peeled and shredded
  • 2 large carrots, peeled and shredded
  • 1 cup unsweetened shredded coconut
  • 1 cup raw walnuts
  • ½ cup dried cranberries
  • ¼ red onion, sliced

For the zesty orange dressing:

  • 1 tablespoon orange zest
  • 1 tablespoon fresh ginger, peeled and grated
  • ½ cup fresh squeezed orange juice
  • 1 tablespoon rice vinegar
  • 3 tablespoons olive oil (or coconut oil)
  • 3 tablespoons full-fat canned coconut milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon

Optional add-ins

  • 1 14-ounce can chickpeas, drained and rinsed
  • Cooked brown rice/quinoa
  • Avocado
  • Hard boiled eggs


  1. In a bowl, whisk together the ingredients for the zesty orange dressing and set aside.
  2. Add desired amounts of each of the ingredients to a bowl and pour desired amount of dressing on top. Note that you can serve these bowls over a bed of spring greens or cooked rice, and can also add a variety of optional add-ins, such as chickpeas, avocado, and/or hard-boiled egg.

In order to make this into root vegetable slaw, simply combine all of the ingredients (excluding the optional add-ins) into a large bowl. Pour the zesty orange dressing on top, and mix together until well-combined. You can use this slaw on sandwiches, in salads, on top of fish or poultry, or serve as a side dish.


This anti-cancer recipe was generously contributed by theroastedroot



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