Winter Salad with Creamy Tahini Dressing
From cookbook “From Asparagus to Zucchini” by FairShare CSA Coalition
This simple recipe has become a family staple. So quick, easy and versatile! The dressing is excellent any time of year on almost anything. We often make it a bit thicker and use it as a dip.
Ingredients
For the Salad
2 cups any combo of grated beets, carrots, and/or red cabbage
2 cups any combo of grated celeriac, radish, and/or green cabbage
1.5 cup chopped kale and/or parsley
1 medium red onion, finely chopped
1 cup sprouts or microgreens (optional)
For the Dressing
3 tbsp sesame seeds
1/2 cup tahini
1/4 cup lemon juice
1/4 cup sesame oil
1/4 cup neutral oil
1/4 cup soy sauce, tamari, or shoyu
1 dash of bot pepper sauce
1 tsp dried dill weed
Directions
Toast sesame seeds in a dry skillet or hot oven for several minutes, tossing often.
Cool and mix with remaining ingredients and 1/4 C water.
Toss all vegetable ingredients and serve with Creamy Tahini Dressing, or your favorite dressing
Pro-tip: Peel winter radishes before slicing for a milder, sweeter flavor!