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.

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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

1. Toast sesame seeds in a dry skillet or hot oven for several minutes, tossing often.

2. Cool and mix with remaining ingredients and 1/4 C water.

3. 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!