This is another slaw recipe from Coconut and Quinoa's gorgeous blog that I've been making a lot this summer. I go for nut or seed butter-based dressings more than the mayo-based slaw dressings, and everyone I've fed this to, including the once beet fearing Monster, has liked it. Maybe I'm a weirdo (maybe??), but I even enjoy eating the leftovers for breakfast the next day.
I tend to tweak the dressing amounts from the original recipe...tasting as I go, all depending on the quantity of carrots and beets I use. I always use more than the amounts listed (except for olive oil...that I only use 1 Tbs of), but these are pretty good proportions to keep to.
Beet and Carrot Slaw with Tahini Dressing:
(Coconut and Quinoa)
1 Tb tahini
1.5 Tb cider vinegar
1 Tb olive oil
Small amount of pressed minced garlic
Sea salt to taste
Water to thin
Equal amounts of grated raw beets and raw carrots...for C&Q's recipe she uses 2 small beets to 1 medium carrot, but those must have been some tiny beets to equal 1 medium carrot.
Toasted sesame seeds to garnish
Mix tahini, cider vinegar, garlic, a good pinch of sea salt in a medium sized bowl. Thin with a bit of water.Today I used about 1.5 medium beets and 4-5 small to medium sized carrots. I didn't use all the carrots pictured above...those were juiced later. :-)
Shred both carrots and beets in a food processor if you have one.
Add them to the dressing and toss to coat.
Toast your sesame seeds (I used about 1 Tb. today) and add to slaw.
Pop it in the fridge for about an hour or two...adjust seasonings as necessary, and eat!