Thursday, 10 October 2013

Shredded Beet with Cashew and Tahini Salad

Shredded Beet with Cashew and Tahini Salad

Layer the ingredients in the order listed and top with the tahini dressing

1/2 Cup spinach or salad mix
1/4 Cup purple cabbage shredded 
1/2 Cup cherry tomatoes, whole 
1/4 Cup toasted bread crumbs
 1 Cup shredded carrots
1 Cup shredded beets
1 tbsp chopped cashews
2 tbsp dried cranberries
1 tbsp light feta cheese

Tahini Dressing

1/2 Cup tahini
1/2 Cup apple cider vinegar
1/4 cup soy sauce
1 tbsp lemon juice
1/2 tsp salt
3 cloves garlic
1/2 cup water
2 tbsp dried parsley
1 tbsp sugar
1/2 cup olive oil

Add all the ingredients, except for the oil to a blender or food processor and puree until smooth. Slowly add oil until well mixed. Dressing will be thick, but you can always add a bit more water if you prefer a thinner consistency.
Top with tahini dressing, I purchased my dressing from whole foods.
Everyone's different so use as much as you see fit.

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