Carrot And Cucumber Salad With Maple Tahini Dressing Recipes

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.

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.

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.