Carrot And Cucumber Salad With Maple Tahini Dressing Food

CARROT SALAD WITH TAHINI DRESSING

Steps:

• In a large bowl, whisk tahini, olive oil, lemon juice, 2 tablespoons water and roasted garlic to combine. Season with salt and pepper.
• Add carrots, raisins and sesame seeds to dressing. Season with salt and pepper and toss until vegetables are coated with dressing.
• Refrigerate for about 2 hours before serving.

CARROT AND CUCUMBER SALAD WITH MAPLE TAHINI DRESSING

Steps:

• Cut carrot and cucumber into bite-sized chunks and put in a large bowl with the chickpeas.
• Make the tahini dressing by first spooning out the tahini into a small bowl and then slowly incorporating the other ingredients.
• Pour the dressing over the veg/chickpeas and mix.
• Top with as much crumbled feta, salt, pepper, and cilantro leaves as you want.

TAHINI-GLAZED CARROTS

Steps:

• Heat the oven to 425 degrees. Place carrots on a large rimmed baking sheet and toss with the oil, salt and cumin. Roast carrots for 15 minutes, then turn them and continue roasting until they are golden at the edges and tender, 12 to 15 minutes longer.
• While the carrots are roasting, make the tahini glaze: In a medium bowl, whisk together the oil, tahini, 3 tablespoons lemon juice, silan, cayenne, salt and 1 tablespoon water until smooth. Whisk in 1 to 2 more tablespoons water until you have a thick but pourable sauce. Taste and add more salt or lemon juice, or both, if you like.
• Transfer the carrots to a platter and drizzle with the tahini glaze, tossing the carrots to coat.

CUCUMBER CARROT SALAD

Steps:

• Whisk together vinegar, sesame oil, sesame seeds, salt and pepper in a small bowl.
• Combine carrots, cucumber and onion in a medium bowl. Add the vinegar dressing and mix thoroughly.
• This travels well and tastes great at room temperature.

CUCUMBER SALAD WITH TAHINI DRESSING

Steps:

• Stir the tahini and lemon juice together until well blended. Add the rest of the ingredients except the cucumbers and stir to blend.
• Allow the mixture to stand at room temperature for about 30 minutes. (If you put it in the refrigerator, it will thicken up). If it is too thick to pour, you can use it as a dip for the cucumbers OR you can thin it out with room temperature water (NOT cold) which is what I do.
• Peel the cucumbers and slice them into rounds. Put them in a large bowl and pour the dressing over them. Toss to coat.

CUCUMBER & CARROT SALAD

Steps:

• Combine cucumbers and salt in large mixing bowl. Toss to coat. Let stand at room temperature 15 minutes.
• Rinse salt off of cucumbers and return to bowl. Add carrot.
• In a small bowl mix together remaining ingredients.
• Pour over cucumber mixture and toss well to coat.
• Cover and refrigerate at least four hours.