Rainbow Roots Slaw with Tahini-Cilantro Dressing - alive magazine
Winter vegetables get a vibrant makeover with a Moroccan spin. Sweet, sour, salty, and savoury tastes perk up the palate after last season’s richer comfort-food…
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Refrigerator
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Plastic wrap
- Serving bowl
Ingredients
- 1/4 cup (60 mL) tahini (sesame seed butter)
- 1/4 cup (60 mL) finely chopped fresh cilantro, plus more for garnish
- 1 garlic clove, minced
- 2 Tbsp (30 mL) lime juice
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) ground cumin
- 1/4 tsp (1 mL) sea salt
- 2 cups (500 mL) finely shredded red or green cabbage
- 2 beets, grated
- 2 carrots, grated
- 1 firm pear (such as Bosc), grated
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