This salad takes less than 10 minutes! I love eating raw food because not only is a healthier for you, it’s so much easier, tastier and is a lot less time consuming! If you’re “cooking” for more than 1, double up the recipe so you all you have to do is reach for it the next day to save yourself even more time!
To turn your vegetables into spirals, you’ll need a vegetable spiral slicer. You can always chop the vegetables if you don’t have one on hand but it takes a lot more effort plus I find that the thin slices resulting from the slicer are much more appetizing. Each spiral slicer works differently so follow the instructions to slice your vegetables. I admit I had some trouble getting the hang of using mine initially. After a couple of uses it suddenly made sense and now I’m making vegetable spirals right and left! In just a couple minutes you’ll have a mountain of spirals and the salad portion will be finished! I added some sprouts and purple cabbage to this salad since I had them on hand. If you have some vegetables lying around, feel free to add them to the salad!
Now it’s time to make the creamy tahini dressing. To keep from having to mince the garlic and to get the most out of the juice from the lemon, I like to use fun kitchen tools like this stainless steel juice press and this stainless steel garlic press. Not only does the garlic press make mincing garlic as well as ginger a cinch, it keeps your hands from smelling like garlic all day! Of course, you can always just mince!
Mix all the ingredients together and that’s it! The best thing about this recipe is you can swap out the tahini for almond butter or other spreads that suit your taste.
Store the Spiral Salad and the Creamy Tahini dressing in the fridge for up to a week.
- 1/2 carrot
- 1/4 cucumber
- 1/4 sweet potato
- 1/2 zucchini
- juice from 1 lemon (or about 3 tbs)
- 1 tsp cayenne pepper or to taste
- 2 garlic cloves, minced or pressed
- 1/4 cup tahini
- 2 tbs raw honey or maple syrup
- 1/4 cup water
- salt & pepper
- 1 tsp tamari or shoyu soy sauce or to taste (optional)
- Slice the vegetables with a spiral slicer
- Blend all ingredients in a small bowl
Feel free to substitute almond butter for the tahini! Store the dressing separately in an airtight container until ready to consume. When ready to eat, toss and enjoy!
Mix the salad with the dressing and you’re finished! (I didn’t toss it for the picture because I didn’t plan to eat it immediately.)
Why tahini? Tahini is a paste made from ground sesame seeds which are said to have more protein than most nuts. It’s consumed regularly in other countries especially in the Middle East. A little bit of it goes a long way. It’s high in copper which is helpful for arthritis relief, manganese, several B vitamins which help prevent against many cancers as well as anemia, fiber and several minerals including zinc (healthy bones) magnesium, iron and calcium which all help with digestion so are great for weight loss. Unfortunately, most tahini is made from hulled seseme seeds which means that much of the calcium is lost.