Colorful Veggie Salad
From Paleo Cooking From Elana's Pantry [1] by Elana Amsterdam
Ingredients
- 1 small head purple cabbage, grated
1 small head romaine lettuce, grated
2 medium carrots, julienned
1/2 cup tahini dressing (recipe below)
- For dressing:
1/2 cup raw tahini
1/2 cup freshly squeezed lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
Directions
- In a high-powered blender, puree all the roasted tahini, lemon juice, olive oil, and sea salt together until very smooth. Set aside 1/2 cup of the dressing for your salad, and store the rest in a glass jar in the refrigerator for up to three days.
- Combine the cabbage, lettuce, and carrots in a large bowl, toss with your dressing, and serve immediately.
Source: Calorie Count [2]
Information
- Category
- Salads, Main Dishes
- Cuisine
- North American
- Yield
- 6 servings
Nutrition
- Calories per serving
- 131