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Carrot, Parsnip and Cranberry Salad with Tahini-Ginger Sauce

Posted Oct 02 2009 12:00am
 

Serves 4-6

A colorful salad for any autumn or holiday spread. Ginger and tahini add depth of flavor to an otherwise simple salad.

SAUCE
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
Pinch salt

SALAD
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.

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