Orange, Cabbage, Carrot Salad + Cilantro Tahini Dressing

Orange Carrot Cabbage Salad Farm To Table Gefu Spiral Slicer

Today’s feature: Organic Farm to Table Salad! Last year at my old place, my landlord told me I couldn’t plant a garden in my 25×5 ft backyard lawn, so I planted everything in pots. To my surprise it was amazing how I was able to feed myself from summer to winter with potted vegetables. I grew from seeds: kale, tomatoes (which i still harvested until November!), arugula, carrots, cucumbers, bell peppers, zucchini, green beans and among others. This summer I am at a new spot where I have all the garden space to grow even more veggies! On mother’s day I got 25 different types of tomatoes, tons of bell, poblanos, serrano, jalapeno, and banana peppers, eggplant, lots of melons, different squashes, beans, cucumbers and others you will see later through out my posts.

For the rest of this year, I want to do a farm to table recipe index, and showcase the benefits of growing your own vegetables. When I lived in Mexico, my dad made me read a giant book of Permaculture, which is the art of agricultural cultivation in really small space but still have a production 3 times the space! So if you have a small place you can still grow a good amount of vegetables with all the advantages of a mini farm right at your home! So anyways today I picked up some lettuce and carrots from my garden-in-progress, and decided to whip up a tahini dressing to coat a delicious organic garden fresh salad! Ooohhh so crunchy, oh so good!

SERVES 2

Orange, Cabbage, Carrot Salad

2 cups of greens (any of spinach, romaine, arugula)
1 cup of purple cabbage, shredded
1 large carrot, peeled
2 oranges, peeled and sliced
1/4 cup dried cranberries
2 tbsp sesame seeds
Optional: 8-12 leaves of lemon basil

Cilantro Tahini Dressing

1/4 cup sesame seeds
1/4 olive oil
1 tbsp lemon juice
1 tsp cumin seeds
1/4 tsp ginger powder
1/4 cup soy sauce or braggs
1 tbsp sugar
1/2 cup cilantro, chopped
1 tsp salt
1/4 tsp ground black pepper
Optional: 1/4 tsp paprika

If you got a fancy high speed blender, just toss all the ingredients and blend until the sesame seeds have dissolved, add a bit of water in the end if it’s too thick. If you have a regular blender like I do (I’m hoping the fairy god mother will bring me a vitamix this year, oh darn I have no teeth to spare!) oh well back to a regular blender, place all of the ingredients in the regular blender except for the soy sauce/braggs. Turn your settings to high and make sure the sesame seeds get broken down to a creamy consistency. It should get thick, but might still be grainy, so slowly add soy sauce or braggs, and blend everything on high until it’s all creamy, if it’s still too thick add about one or two tablespoons of water. Taste to make sure the texture and flavor are great for your dressing.

Arrange your greens in a bowl and add your cabbage, oranges, cranberries, sesame seeds, and lemon basil. As for a cool carrot texture, (and aesthetics) I spiralized the carrot with a GEFU spiral slicer, it’s just a lot more fun to eat your food when your plate is prettier. But if you don’t have a spiralizer, you can grate, julienne, or chop them. Heat a medium pan on high and add the 2 tablespoons of sesame seeds and quickly shake the pan to roast them golden, remove seeds from hot pan and set aside. Toss your carrots into the salad bowl and coat with your tahini dressing. Mix everything, plate on a dish and garnish with your roasted sesame seeds. Salud y Amor!


The Vegetarian Blog Orange Cabbage Carrot Salad

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