Raw Tahini Salad with Toasted Seeds
I love this raw salad in the summer months. I use a tahini dressing rather than mayo, partly because I can't eat eggs but also because it makes it a little bit different and lighter than a coleslaw. #saladcontest
Raw Tahini Salad with Toasted Seeds
I love this raw salad in the summer months. I use a tahini dressing rather than mayo, partly because I can't eat eggs but also because it makes it a little bit different and lighter than a coleslaw. #saladcontest
Open in Cookpad AppSteps
- 1
Finely shred the cabbage, onion, carrot and sprouts using a food processor or sharp knife.
- 2
In a small frying pan, dry fry the seeds for 2-3 minutes until the oils are released and they start to go a golden brown. Tip the seeds into a bowl and set to one side to cool.
- 3
In a small bowl, mix together the tahini paste, tamari, honey and the juice of the lemon. Pour the sauce over the shredded vegetables and mix well until well combined.
- 4
Serve the salad, topped with the toasted seeds.
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