A colorful salad for any autumn or holiday spread. Ginger and tahini add depth of flavor to an otherwise simple salad.
1/4 cup tahini (sesame butter)
3 tablespoons water
2 tablespoons rice vinegar
1/2-inch piece peeled fresh ginger, minced
1-3 drops liquid stevia extract or 1 teaspoon honey
3 medium carrots, grated
1 medium parsnip, grated
2 green onions, sliced into thin 2-inch-long strips
1/2 cup unsweetened dried cranberries
Place the sauce ingredients in a mixing cup and whisk together (alternately place in an immersion blender). Toss the salad ingredients with the sauce, leaving a bit of the cranberries for garnishing.
Food photo by Jackson D. Carson
Copyright Alison Anton. 2009. All rights reserved.