Shaved Heirloom Rainbow Carrot Salad with Tahini Drizzle - alive magazine
There are countless variations on this delightful recipe. It’s also excellent served as a main dish: try tucking some grilled salmon or halloumi alongside and…
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Cooking tools:
- Peeler
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Baking sheet
- Oven
- Skillet
- Serving platter
- Pepper mill
Ingredients
- 1 lb (450 g) heirloom rainbow carrots
- 6 coloured small radishes
- 2 Tbsp (30 mL) dried barberries or chopped dried cherries
- 1 Tbsp (15 mL) grapeseed oil or camelina oil
- 3 Tbsp (45 mL) tahini paste
- 2 tsp (10 mL) fresh lemon juice
- 1 tsp (5 mL) honey
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) garlic powder
- 2 Tbsp (30 mL) warm water, plus extra
- 1/4 cup (60 mL) fresh mint leaves, torn
- 1/4 cup (60 mL) chopped walnuts, lightly toasted
- Freshly ground black pepper (optional)
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