Carrot Tahini Salad Recipes
CARROT SALAD WITH TAHINI DRESSING
Tahini is a wonderful addition to dressings for vegetable salads. It's made with toasted sesame seeds bringing iron, healthy fats and fiber to the table. This Carrot Salad with Tahini Dressing is a tasty case in point. It whisks lemon and sweet roasted garlic into olive oil and tahini to make a perfect dressing to dress up humble yet nutrient packed carrots. Add raisins for a little sweetness with and you're in for a taste treat that's also great for your health.
Provided by Cook for Your Life Staff
Categories Salads, Sides
Number Of Ingredients 1
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.
Nutrition Facts : Calories 1085
GRATED CARROTS WITH TAHINI DRESSING
Grab-and-go offerings of picnicky food are almost universally mediocre and exasperatingly expensive. Resist the temptation to outsource and make your own. This recipe is built to last. You can make it a day or two ahead of time, or leave it out on the counter if you're going to eat this salad within a few hours of making it.
Provided by Mark Bittman
Time 5m
Number Of Ingredients 7
Steps:
- Toss raw grated carrots with a dressing made with tahini, olive oil, lemon juice, cumin, harissa or other hot sauce, chopped fresh parsley and a little water to thin it out.
- Refrigerate until serving.
THAI CARROT SALAD
I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.
Provided by kheldar33
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place grated carrots in a large bowl.
- Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
- Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 183 calories, Carbohydrate 34.3 g, Fat 5.4 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 332.5 mg, Sugar 28.4 g
TAHINI-GLAZED CARROTS
A little sweet from date syrup, creamy from tahini and very tangy from plenty of lemon juice, this roasted carrot dish - adapted from Adeena Sussman's cookbook "Sababa" - has charisma to spare. It's also extremely easy to make. While the carrots roast with olive oil and cumin, all you do is whisk together a simple glaze from pantry ingredients. If you don't have the date syrup on hand, maple syrup works just as well, making the dish slightly sweeter but no less compelling.
Provided by Melissa Clark
Categories dinner, easy, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
ROASTED CARROT AND TAHINI SOUP
A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
- Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
- Roast in the preheated oven until lightly browned and soft, about 25 minutes.
- Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
- Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g
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- To prepare this delicious salad, wash the chickpeas in running water. Drain them and leave to dry. Wash the carrots and then shred them in a large bowl. Mince garlic and parsley separately and chop the onions too!
- Then, pre-heat the oven at 200 degree Celsius. Take a large bowl and throw in the chickpeas along with virgin olive oil, salt, and all the spices, and mix well. Then, put the bowl in pre-heated oven and cook until the chickpeas turn brown in colour.
- Once brown, remove them from the oven and let them sit aside for cooling. In a pan, mix together garlic, tahini sauce, lemon juice, olive oil, cinnamon, cumin powder, honey, cayenne powder, salt and parsley for the dressing. In case if it is took thick, add water but very carefully.
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