Creamy Tahini Salad
Posted: | Categories: Recipes | Tags:dinner inspo salad
Creamy Tahini Salad
Melissa Ben-Ishay
Savory Recipes
This bright, vibrant and nutrient packed dinner is perfect for when I have a ton of veggies in my fridge, and no time to cook. It's also one of my husbands all time favorite meals. The dressing for this salad is so great because it's oil free! The tahini is packed with natural sesame oil so there's no need to add more. I love this salad as leftovers for lunch the following day.
Feel free to sub out the cabbage for any lettuce or cruciferous vegetable you have on hand! If you're missing a vegetable or don't like one, it is ok, leave it out. I do however advise following the dressing recipe to a T.
Ingredients
blank
- 1/2 head of a small Red Cabbage
- 1 cup of Snap Peas
- 1 Carrot
- 1/2 cup of frozen Edamame
- 1 bunch of Green Onions
- 1 Red Pepper
- 1 package of Rice Noodles or Pasta/Grain of your choice
blank
- 2 Lemons
- 2 Cloves of minced Garlic
- 1 teaspoon of minced Ginger
- 1/4 cup of Soy Sauce
- 1 tablespoon of Maple Syrup
- 1/2 cup of Tahineh (or Tahini, it's the same thing)
- 1/2 teaspoon of Salt
Directions
Boil the noodles, strain and set aside
- Chop the cabbage, snap peas, carrots, green onion and red peppers. Place in a medium sized bowl.
- Add in the 1/2 cup of thawed, frozen edamame beans.
- Combine all of the salad dressing ingredients in a separate small bowl or jar. Mix together and set aside.
- Add your cooked and mostly cooled noodles to the bowl of chopped vegetables.
- Pour dressing on the top.
- Toss & enjoy!
