There are countless variations on this delightful recipe. It’s also excellent served as a main dish: try tucking some grilled salmon or halloumi alongside and scattering some crumbled goats’ cheese overtop. Plenty of yum for everyone to enjoy!
Shaved Heirloom Rainbow Carrot Salad with Tahini Drizzle
Ingredients
- 1 lb (450 g) heirloom rainbow carrots
- 6 coloured small radishes
- 2 Tbsp (30 mL) dried barberries or chopped dried cherries
- 1 Tbsp (15 mL) grapeseed oil or camelina oil
- 3 Tbsp (45 mL) tahini paste
- 2 tsp (10 mL) fresh lemon juice
- 1 tsp (5 mL) honey
- 1/4 tsp (1 mL) sea salt
- 1/4 tsp (1 mL) garlic powder
- 2 Tbsp (30 mL) warm water, plus extra
- 1/4 cup (60 mL) fresh mint leaves, torn
- 1/4 cup (60 mL) chopped walnuts, lightly toasted
- Freshly ground black pepper (optional)
Nutrition
Per serving:
- calories144
- protein3g
- fat10g
- saturated fat1g
- trans fat0g
- carbohydrates14g
- sugars7g
- fibre3g
- sodium160mg
Directions
01
Scrub carrots and peel, if you feel it’s needed. Into large bowl, shave carrots lengthwise. Into the same bowl, shave radishes into thin rounds. Add to bowl along with barberries and oil. Gently toss together to coat.
In small bowl, combine tahini, lemon juice, honey, salt, and garlic powder. Slowly whisk in warm water, adding just enough so that it’s pourable but not runny.
On a platter or in individual serving dishes, arrange carrot salad and drizzle with tahini sauce. Scatter with torn mint leaves and walnuts. Sprinkle with freshly ground black pepper, if you wish. Serve immediately.
DID YOU KNOW?
A 1/2 cup (125 mL) serving of radishes only contains 12 calories. But more importantly, they’re a good source of potassium and folate.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
