Grated Radish Salad With Tahini Sauce Recipes
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.
ROMAINE, RADISH, AND CUCUMBER SALAD WITH TAHINI DRESSING
Categories Salad Blender Side No-Cook Vegetarian Quick & Easy Lemon Cucumber Radish Fall Healthy Honey Sesame Soy Sauce Lettuce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Make dressing:
- Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
- Make salad:
- Toss together all salad ingredients in a large bowl with just enough dressing to coat.
RICE-AND-BEAN SALAD BOWL WITH TAHINI SAUCE
Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 19
Steps:
- Tahini Sauce:Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic on a Microplane; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.
- Salad:In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.
- For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce; serve.
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SNAP PEA AND RADISH SALAD WITH TAHINI DRESSING RECIPE …
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Servings 4Estimated Reading Time 2 minsCategory Side
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Servings 4Estimated Reading Time 2 minsCategory Side
- Shred the radishes. You can do this with a grater (I'd recommend wearing a kevlar glove to protect your hand), or use the shredding disc on your food processor.
- Toss the shredded radish with a few big pinches of salt and set aside in a strainer for 5 minutes.
- Meanwhile make the dressing: mix the tahini with lemon juice, cumin, long pepper, and enough cold water to form a thin dressing.
- Squeeze any excess water from the radish, then toss with the dressing. Taste and adjust seasoning, and plate.
ROMAINE RADISH AND CUCUMBER SALAD WITH TAHINI DRESSING RECIPES
Make dressing: Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.) Make salad: Toss together all salad ingredients in a large bowl with just enough dressing to coat.
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