Colorful Winter Salad

Weekly Recipe: 
NonWeekly
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Serves 4

1 small head purple cabbage, grated (about 3 cups)

1 small head romaine lettuce, grated (about 1 cup)

2 medium carrots, julienned (about 1 cup)

1/4 cup tahini dressing

In a large bowl, combine the cabbage, lettuce, and carrots. Add the tahini dressing: toss to combine, and serve. Source: Paleo Cooking from Elana’s Pantry by Elana Amsterdam photo by Leigh Beisch

 

Tahini Dressing:

1/2 cup roasted tahini

1/2 cup water

1/4 cup freshly squeezed lemon juice

2 tablespoons olive oil

1 teaspoon sea salt

In a high-powered blender, puree the tahini, water, lemon juice, olive oil, and salt until very smooth. Use right away or store in a glass jar in the refrigerator for up to 3 days. Makes 2 cups.