Beet Slaw with Tahini-Ginger Dressing
by Victoria Challancin
Have I mentioned that I could probably eat cardboard if it were smeared with tahini? Add a fig and it would be a done deal. Luckily, I don't have to ingest paper; I can just add tahini to everything imaginable in my kitchen.
This salad is a gem I created for dinner with just a few ingredients I had on hand. Healthy and laden with flavor, it would work any time of year. Plus, like most salad recipes, this one is flexible. I would love apple and jícama with it (does this sound reminiscent of the salad recipe I posted recently which includes both?) as well as bell pepper. And of course, the dressing would work on any salad or as a dip for crudités, especially raw brocolli and cauliflower. Thinly sliced cabbage, purple and green, would really make this a slaw. And radishes? Why not? No cardboard necessary.
Recipe: Beet Slaw with Tahini-Ginger Dressing
(Recipe by Victoria Challancin)
For the Salad:
1 1/2 cups grated raw beets
1 1/2 cups grated carrots
3 tablespoons mint chiffonade
1 small red onion, thinly sliced
For the Dressing:
3/4 cup tahini
1/2 cup warm water
Juice of 1 lemon or 2 small limes
2 teaspoons ginger juice, from squeezed grated ginger
3 tablespoons honey
Sea salt and black pepper to taste
Place the salad ingredients in a bowl.
In another medium bowl, whisk the tahini with the warm water until thoroughly mixed, with no lumps. Add the remaining ingredients and whisk again. Pour desired amount over the salad ingredients and toss to mix well.
Parting Shot: Mexican Humor
©Victoria Challancin. All Rights Reserved.
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