Tahini Vegetable Medley Salad
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I hope you find this Tahini Vegetable Medley Salad as addictive as I have. The sauce is gluten and dairy free. This raw dish is simply amazing!
Yum! This salad is Middle Eastern inspired. The sauce is amazingly addictive. You will want to lick the bowl clean! I suggest making a double batch of the sauce. Any left overs of the sauce would make a wonderful salad dressing or a dipping sauce for veggies or some type of spring roll! I made a double batch of this salad today thinking my husband could enjoy it as a side dish with tonight’s dinner and tomorrows lunch. He took one bite and ate the whole thing all by his lonesome! I take that as a compliment and it brings me a huge smile.
Ingredients for base salad:
- 1/2 lb zucchini, spiralized (2 medium-sized)
- 2 carrots, peeled and spiralized
- 1/4 green cabbage head, shredded
- 1 1/2 cup broccoli, florets only
- sesame seeds and more mint, for garnish
Tahini Sauce Ingredients:
- 1/2 cup raw tahini
- 1/4 Tbsp Coconut Aminos, tamari, or nama shoyu
- 6 Tbsp water
- 2 Tbsp raw agave nectar
- 2 Tbsp raw apple cider vinegar
- 1 1/2 tsp Sriracha Hot Chili Sauce
- 1/2 tsp roasted sesame oil
- 2 tsp stone-ground mustard
- Pinch sea salt
- Fresh Black Pepper
- Spiralize your zucchini and carrots, place on a plate and sprinkle with salt. This will help to remove the water from the zucchini. Set aside as you prepare the remaining ingredients. If you don’t have a spiralizer you can use a potato peeler and make long, thin noodles.
- Cut the cabbage into quarters, using your large chef’s knife remove the core from one of the quarters and discard it. Chop into small pieces. If you are going to make large batches of this, you could easily use your food processor to ease your chopping hand.
- Chop the broccoli into small florets.
- Toss all the veggies together.
- Stir or using your blender, mix together the sauce ingredients, tasting to adjust if needed.
- When you’re ready to serve, add the sauce to the veggies tossing it with your hands, coating everything evenly.
- Garnish with more mint and sesame seeds.
- Stored in a glass container in the fridge for up to 2-3 days.