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Raw Carrot Salad with Spicy Sweet Tahini Dressing
THE VEGAN 89Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 6 carrots (long, spiralized or shredded, 175 g)
- 1 red bell pepper (large, cut into thin strips, 160 g)
- 5 romaine lettuce (loosely filled cups, roughly chopped, 110 g)
- 1/8 cup sunflower kernels
- dressing (Spicy Sweet Tahini)
- 1/4 cup tahini (smooth/runny)
- 1/4 cup coconut aminos (liquid, This is recommended because it has a sweetness to it, unlike other soy sauce alternatives, this is what gives the dressing a hint of sweet flavor)
- 1 Tbsp. hot sauce (quality, I use Sky Valley from Whole Foods, I wouldn't recommend Louisiana hot sauce)
- tahini (Note: It is important to use a quality, that you love since it is the main ingredient for the dressing. I use a very smooth runny brand and it has a clean, fresh taste. If you use a bitter tahini, it may give an off taste to the dressing. Also, if yours is really thick, you may need some water to thin out the dressing. I have also made this with creamy almond butter instead of tahini and it is delicious as well, slightly sweeter and definitely a more nutty taste.)
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