Vitamin Rich Salad with Tahini-Soy Dressing
A crunchy, raw salad packed with vitamin rich vegetables in an earthy and tangy dressing.
Ingredients
For the Tahini-Soy Dressing
- 2 tbsp tahini
- 1 small lemon, juice only
- 2 tbsp soy sauce
- 2 tsp honey (or other sweetener) optional
- 1 tsp grated fresh ginger
- 1 clove garlic grated or finely chopped
- freshly ground black pepper
- chilli powder to taste optional
- salt to taste
For the Vitamin Rich Salad
- 4 handfuls cavolo nero, kale, spinach or other leafy greens ribs discarded, leaves roughly chopped
- 2 tbsp flat leaf parsley chopped
- 2 medium carrots julienned or grated
- 1 medium red onion halved then sliced thinly
- 1/4 head broccoli thinly sliced
- 1/4 small red cabbage shredded
- half a red pepper cut into strips
- half a yellow pepper cut into strips
- 6 radishes sliced thinly
- 14 cherry tomatoes halved
To serve
- 1 tbsp sesame seeds
- 1 tbsp sunflower seeds
- 1 tbsp hemp hearts
Instructions
For the Tahini-Soy Dressing
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Take a medium sized bowl and add the tahini. Stir in the lemon juice and soy sauce.
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Add the honey or other sweetener if using, ginger, garlic, black pepper and chilli powder if using. Taste, add salt if needed and/or more lemon or soy sauce. Whisk to combine into a smooth dressing. Add a little cold water if you want a thinner sauce. Set aside.
To make the salad
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Take a large bowl and put in all of the salad ingredients and toss to combine.
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Pour half the Tahini-Soy Dressing over the salad and mix well.
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Drizzle the rest of the Dressing of the salad, sprinkle with the sesame and sunflower seeds and hemp hearts and serve.
Recipe Notes
Tip if using cavolo nero or kale, scrunch the chopped leaves between your fingers to tenderise them before adding the rest of the ingredients.
Advance preparation put the salad in the fridge without the dressing if not eating straight away. Bring back to room temperature before adding the dressing and serving.