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CARROT RAISIN SALAD

barley bowl photo

INGREDIENTS

SERVES 2 AS MAIN MEAL

  • 3 cups shredded carrots
  • 1 cup homegrown vegetable sprouts (such as alfalfa, clover, radish)
  • 2 tablespoon finely chopped mint
  • ¼ cup soaked cashews, chopped
  • 3 tablespoons raisins

Tahini Dressing

  • 1 cup white sesame seeds or 4 tablespoons homemade tahini
  • ½ cup water
  • 4 dates, seedless
  • 2 tablespoons lemon juice
  • 1 tablespoon powdered jaggery
  • ¼ green chili
  • ½ teaspoon rock salt

PRE-PREPARATION:-

  • Prepare vegetable sprouts
barley bowl Photo2

METHOD:-

First, prepare the tahini

  1. To prepare tahini, add sesame seeds to a saucepan over medium heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown) for 3 to 5 minutes. Careful, sesame seeds can burn quickly.
  2. Once sesame seeds have completely cooled, add them to a small blender and blend until paste forms, about 30 seconds. The tahini should be extra smooth, not gritty.
  3. To prepare the tahini dressing, place 4 tablespoons of this homemade tahini into a blender, along with water, dates, lemon juices, jaggery, chili, and salt. Blend until smooth.
  4. Place the carrots, sprouts, mint, cashews, and raisins in a large mixing bowl. mix well. Pour the tahini dressing on top and serve.