Desserts and salads, that’s just the way we’re rolling here these days.
There is just something so pretty about colourful vegetables, I had to share this fun twist on salad. Vegetable noodles, either created with a spiralizer, a shredder, or careful knife skills, can totally change your view on salad.
Rob cheers every time we finish something. I actually apologized when I finished the balsamic vinegar but Rob gave me a high five. I am a bit antsy about the lack of smoked paprika in the house, too, but pretty confident we’ll replenish it before we return to Canada (because: PENZEY’S!).
The tahini may be dwindling but I have lots of sesame seeds. I haven’t resorted to making my own homemade tahini yet, but it could be fun to try. Until then, my sesame seeds are usually garnishes.
This salad dressing is a fun twist on a creamy sauce, since it is made with tahini with accents from the rice vinegar, mustard and lemon pepper seasoning. As I said, the salad was fun to create, too: spiralized zucchini is tossed with shredded carrots, thinly sliced red cabbage and instead of edamame (which would be good, too), I added sweet sugar snap peas. A bit different but fun for a change. And nice when you do not feel like cooking.
Note: I am pleading fifth amendment about the coconut flour. Some things were just meant to return to Canada. 😉
PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest, Souper Sundays, Extra Veg and Four Seasons Food.
Colourful Veggie Tahini Noodles
1 large zucchini (~1 lb)
1 cup (250 mL) sugar snap peas, ends trimmed and chopped
5-6 leaves red cabbage, rolled and thinly sliced
1 large carrot, peeled and grated
1 green onion, chopped
1/4 cup (60 mL) chopped cilantro
tahini sauce, as much as desired (see below)
2 tablespoons (30 mL) sesame seeds, toasted if desired
1. Spiralize your zucchini or julienne by hand. Combine the remainder of the vegetables in a bowl. Drizzle with your dressing and sprinkle with the sesame seeds.
3 tablespoons (45 mL) tahini
2 tablespoons (30 mL) Bragg’s liquid aminos (or low-sodium soy sauce)
3 tablespoons (45 mL) water
1 tablespoon (15 mL) maple syrup or sweetener of choice
1 tablespoon (15 mL) rice vinegar
1/2 teaspoon (2.5 mL) Aleppo chile flakes, or to taste
1 teaspoon (5 mL) Dijon mustard, or mustard of choice
1/4 teaspoon (1 mL) lemon pepper seasoning, or to taste
1. Mix all ingredients together until smooth.
Makes ~3/4 cup.