Grated Carrots With Tahini Dressing Recipes

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CARROT SALAD WITH TAHINI DRESSING



Carrot Salad With Tahini Dressing image

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

¼ cup tahini 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon chopped roasted garlic 3 cups shredded carrots ½ cup raisins 2 tablespoons black sesame seeds salt and pepper to taste

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

TAHINI-GLAZED CARROTS



Tahini-Glazed Carrots image

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

1 1/2 pounds slender carrots (or thick carrots, halved lengthwise), peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
1/3 cup extra-virgin olive oil
1/4 cup tahini
3 to 4 tablespoons fresh lemon juice, to taste
3 tablespoons silan (date syrup), or maple syrup
1/4 teaspoon ground cayenne
1/4 teaspoon fine sea salt, plus more to taste

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.

GRATED CARROTS WITH TAHINI DRESSING



Grated Carrots With Tahini Dressing image

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

carrots
tahini
olive oil
lemon juice
cumin
harissa or other hot sauce
parsley.

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.

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