This winter slaw recipe has been the perfect way to include some raw veggies amongst the many cooked versions I've been enjoying this winter. Its super quick to toss together, can be adapted to whatever vegetables are left over in your fridge and is refreshing yet hearty due to the creamy dressing.
I love using a big box cheese grater to grate all the veggies- so quick and ensures everything is a consistent size. I grated up (counter clockwise)::
one large beet
one carrot
1/2 of a daikon radish
1/4 purple cabbage
chopped kale
The dressing consisted of::
2T tahini
1t miso
1t mustard
4T balsamic vinegar
1/2t cumin
1t maple syrup (optional)
1/2 teaspoon sesame oil (optional)
1/4 – 1/2 tsp sea salt (to taste)
Tossed everything together in a big salad bowl and let sit for about 20 minutes for the veggies to soften and flavors to meld together. This salad can be enjoyed immediately or refrigerated for 2 days.
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