Winter Slaw with Creamy Tahini Dressing

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. 

salad spruce-up pt.1

I've kind of been in a salad rut lately. Kale + some herbs + sprouts + some kind of dressing + maybe half an avocado for slow-digesting fats, some beans or seeds for protein and crunch and, if I'm lucky, some leftovers on top.

To make my lunch a little more exciting (lunch is already a pretty exciting part of my day-but sometimes you need something special to look forward to!) I'm currently working on devising a few recipes that can be made ahead of time, stored in the fridge over the week and added to the top of any bed of greens and really jaz them up. Bonus* they also make great fillings for a collard or tortilla wrap, or atop some whole grains for dinner!

Corn and Mung Bean Salad(based off of this recipe)

1 cup dried mung beans
2 large ears corn, kernels removed (about 2 cups)
1 small red onion, diced (about 1/2 cup)
1 clove garlic, minced
1/2 cup dill, chopped
1 tablespoon parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon apple cider vinegar
Kosher salt
Freshly ground black pepper

Prune and Beet Salad:

5 cooked beets, chopped into bite-sized pieces

1c prunes, soaked in water for a few hours or until soft, then drained

3Tbsp olive oil

2tsp ground flax seed

2tbsp sesame seeds

sea salt, to taste

Mix all ingredients. Plop on a bed of greens (kale in my case) I also chopped up a dill pickle because, um, sour pickles and sweet beets are a bomb combo.

What are your favorite salad add-ins?